Simple Thai Noodles

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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

Serves 6-8

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Ingredients:

  • 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

Directions:

  1. 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.

  2. While the pasta is cooking, whisk together the oils, red pepper flakes, honey, and soy sauce in a small bowl.

  3. When the pasta is done and drained, add the sauce to the noodles and toss to coat well.

  4. Serve immediately, adding toppings of choice.

Jenny’s Notes:

  • 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…

Thai
Yield: 6-8 servings
Author:

Simple Thai Noodles

The simplest Thai noodles for a quick and easy dinner using ingredients already in your pantry.
prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

  • 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

instructions:

How to cook Simple Thai Noodles

  1. 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.
  2. While the pasta is cooking, whisk together the oils, red pepper flakes, honey, and soy sauce in a small bowl.
  3. When the pasta is done and drained, add the sauce to the noodles and toss to coat well.
  4. Serve immediately, adding toppings of choice.

NOTES:

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…

Calories

294.66

Fat (grams)

14.65

Sat. Fat (grams)

2.10

Carbs (grams)

36.05

Fiber (grams)

2.12

Net carbs

33.93

Sugar (grams)

9.54

Protein (grams)

5.69

Sodium (milligrams)

418.72

Cholesterol (grams)

0.00
Calculated with green onion, carrots, and cilantro as toppings. Nutritional info is approximate.
Created using The Recipes Generator
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Snickers Bars

Happy New Year's Eve!  Whether your plans include watching a movie, going to a party, throwing a party, watching the ball drop, or going to bed early, I hope you get to spend your evening ringing in the New Year in your favorite way.  I'm not entirely sure what that means, "Ringing in the New Year."  Did people used to use bells?  Oh!  Well, my evening is planned.  I'm getting out all the bells and ringing in the New Year.  Literally.  This is going to be so great. 

But first, (don't take a selfie) make Snickers!  If you just thought, "Why would I want to make Snickers when I can just buy them and save a whole lot of time?" I'm with you on that one.  I'm not normally the first one to jump on making things homemade that have already been perfected.  Homemade Reese's?  Samoas?  Oreos?  I'll let Nabisco and the Girl Scout Foundation of America do that.  I did make homemade Oreos once, but after a couple hours of work and ending up with less cookies than a package of Oreos that didn't even taste like an Oreo, I decided to be more discerning with such recipes in the future.  They tasted good...but nah.  The exception is, if you can make something that tastes like the original or better, even if it takes longer, because homemade means less chemicals and preservatives!  Yay.  That's where these Snickers come in.  

Snickers Bars

Makes 20-30 bars

Directions:

Lightly grease a 9x13 inch pan and line with parchment paper.  Grease the parchment paper. 

For the Top and Bottom Chocolate Layer

  • 2 1/2 cups milk chocolate chips (about 1 1/4 bags) or 15 oz

For the Nougat Layer

  • 1/4 cup butter (1/2 stick)
  • 3/4 cup sugar
  • 1/4 cup milk
  • 1 1/2 cups marshmallow fluff
  • 1/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1 1/2 cups salted peanut, roughly chopped

For the Caramel Layer

  • 1/2 batch caramel sauce, recipe found here

or

  • 14 oz caramel squares, unwrapped
  • 1/4 cup heavy whipping cream

Directons:

Make the Bottom Chocolate Layer

Place 1 1/4 cups of the milk chocolate chips in a small saucepan over low heat, stirring occasionally until melted.  Spread evenly in the bottom of the 9x13 pan.  Place in fridge or freezer to set until next layer is ready.

Make the Nougat Layer

Melt butter in a medium saucepan over medium-low heat.  Add sugar and milk, stirring until dissolved.  Bring to a boil.  Reduce heat to low and boil for 5 minutes, stirring occasionally. 

Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth.  Fold in peanuts.  Spread evenly over chocolate in pan and place in fridge or freezer. 

Make the Caramel Layer

Make a half batch of the caramel sauce as directed. 

or

Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth.  Once melted, cook for 4 more minutes, stirring frequently. 

Pour caramel over nougat layer and place back in fridge or freezer.

Make the Top Chocolate Layer

Melt the remaining 1 1/4 cups milk chocolate chips in a small saucepan over low heat, stirring occasionally.  Spread evenly over caramel layer. 

Place back in fridge or freezer until completely set, 10-30 minutes.

Keep in pan or remove using parchment paper; slice and serve.

Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer. 

Jenny's Notes:

Really like peanut butter?  You can add 1/4 cup smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate.  Or, use part peanut butter chips instead of all milk chocolate chips.  

Don't need a whole 9x13 pan of Snickers?  You can always halve this recipe and put everything in an 8x8 pan.  But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away.   

The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such.  Ironic, though, isn't it?  Usually you grease something to help it move, not keep it in place.