Spicy Thai Noodles
This week, we have comforting winter flavors on our minds! For a flavorful lunch, make Spicy Thai Noodles, complete with a bold sauce and veggies.
Ingredients
- 1 lb. linguine
- 2 Tbsp. brown sugar
- 1/3 cup low sodium soy sauce
- 3 Tbsp. Sriracha hot sauce
- 1 Tbsp. lime juice
- 1 Tbsp. chopped ginger
- 2 Tbsp. olive oil, divided
- 2 large eggs
- 1 tsp. crushed red pepper flakes
- 1 zucchini, sliced
- 8 oz. sliced mushrooms
- 3 cloves garlic, minced
- 2 Tbsp. chopped fresh cilantro
- 1/3 cup chopped green onions
- 1/3 cup peanuts, chopped
Instructions
- Cook linguine according to package directions. Drain and set aside.
- In a medium bowl, combine brown sugar, soy sauce, Sriracha, lime juice and ginger.
- In a medium pan over medium heat, add 1 tablespoon oil, eggs and red pepper flakes. Cook until scrambled, then set aside.
- In a large pot over medium heat, add remaining 1 tablespoon oil, zucchini, mushrooms and garlic. Cook for 5 to 6 minutes, until veggies are cooked. Turn heat down to low, add pasta and eggs. Cover with sauce mixture and stir until coated.
- Remove from heat and add cilantro, green onions and peanuts. Stir to combine and serve.
