Spicy Thai Noodles

I love Thai food, in particular anything that is peanut-y and noodle-y. So, when I saw this recipe on the Domestic Superhero blog, I knew that I had to try it. I also knew, from reading the list of ingredients, that I would need to alter it a bit because the mere addition of a few chopped peanuts would not make this nearly peanut-y enough for me. Thank goodness for peanut butter! To the sauce I added 1 heaping tablespoon of creamy peanut butter and whisked the daylights out of it to incorporate. Instead of plain peanuts, I used the leftover Spanish peanuts from the Pea Salad that I had made earlier. I chose to add meat, so, to make things excruciatingly easy, I sliced a fried chicken tender from the deli into diagonal strips and stirred it in. Now this dish is perfection. Easy perfection at that, so I'll be making this a lot.

Spicy Thai Noodles

Slightly adapted from Domestic Superhero

 1/2 pound linguine, cooked according to package directions

1 large clove garlic, minced

1 tablespoon brown sugar

2-1/2 tablespoons low sodium soy sauce

1 tablespoon peanut butter

2 teaspoons Sriracha hot sauce, or to taste

1 inch fresh ginger, grated

1 tablespoon olive oil, divided

1 large egg, lightly beaten

1/4 tsp. crushed red pepper flakes

1 small zucchini, cut in half vertically, then sliced in half circles

4 ounces mushrooms, sliced

1/4 cup Spanish peanuts, chopped

2 green onions, chopped

1/4 cup fresh cilantro, chopped

Cook linguine according to package directions. Drain and set aside.

In a medium bowl combine brown sugar, soy sauce, peanut butter, sriracha, and ginger; whisk well to combine; set aside.

In a large stockpot over medium heat, add 1 tablespoon olive oil, and heat until shimmering. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

Return stockpot to stove, heat remaining 1 tablespoon oil over medium heat. Add zucchini, mushrooms, and garlic. Sauté over medium high heat for 5-6 minutes or until veggies are cooked through.

Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.

Serve immediately. This dish is equally good cold as it is warm.

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This post is linked to: Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Thursday Favorite Things, Share Your Style, and Foodie Friday & Everything Else