Some nights you get caught unprepared and need something quick to whip up for dinner. Or maybe that’s every night? I know Sunday food prepping is all the rage, and it’s a really great idea…if you’re only feeding yourself or a small family, and not taking into account the unexpected that happens. Even if you’re the most organized person cooking just for yourself, those nights are going to spring up on you when you want something quick and easy, delicious, and you have all the ingredients on hand. This recipe for Simple Thai Noodles falls in that category.
Sesame oil might not be in everyone’s pantry, but if you invest in a bottle, it can last you months, depending on how often you make Asian or other dishes that often call for sesame oil. It really is worth it, if you try and substitute another oil it won’t be the same. It lends such a nutty depth to dishes!
I actually have several versions of lo mein, Thai noodles, fried rice, etc. and even a couple more waiting to be tried that all have in common varying quantities and varieties of green onion, sesame oil, soy sauce, ginger, peanuts or peanut butter, and a sweet and a spicy element. Each with their merits, and the occasions for which I like to make them. If you can’t tell, I love Asian dishes, whether they’re authentic or simply inspired by Asian flavors.
This pasta is kept in my repertoire for its simplicity while still retaining all the delicious flavors, and now you can make it too, whether you’re in a pinch for a quick dinner, or not! No one said you have to make it only when in a pinch. :)
Recipe adapted from A Small Snippet
Simple Thai Noodles
16 oz / 500g linguine or spaghetti
2 Tbsp / 28g olive oil, or oil of choice
1/4 cup / 54g sesame oil
about 1 Tbsp / 5g red pepper flakes
3 Tbsp / 63g honey
3 Tbsp / 45g soy sauce
cilantro, chopped peanuts, chopped green onions, julienned carrots, sesame seeds, or your choice of toppings
Bring a large pot of water to boil, adding salt just before it boils. Cook pasta according to directions on box; drain, and return to pot.
While the pasta is cooking, whisk together the oils, red pepper flakes, honey, and soy sauce in a small bowl.
When the pasta is done and drained, add the sauce to the noodles and toss to coat well.
Serve immediately, adding toppings of choice.
You can adjust the amount of red pepper flakes to suit your spicy preference. 1 Tbsp, as in the recipe, results in reasonably spicy, but not overwhelming. Also, you could use a spicy oil if you have some on hand instead of the red pepper flakes.
For a stronger sesame taste, use all sesame oil instead of olive oil. (6 Tbsp / 84g total of sesame oil.)
Feel free to add veggies or a protein, if you desire. For veggies, chop small and sauté in a pan with a bit of oil for a few minutes or until tender, toss in when you add the sauce. Cook your protein and slice as desired, add at the end on top of plates of pasta or mix in with sauce.
I’ll be honest with you, this usually serves 4, max…