Spicy Thai Noodles 01.28.2013

Oh boy it’s been a long time since I’ve written.  It’s the usual pile of excuses (work, kids, catching up on two seasons of “Homeland”…) and as usual, lots of good eating, cooking, and conversation has gone by without documentation.  And I wasn’t nutty enough to make a ridiculous New Year’s resolution about writing at least once a week or some such thing.  Not going to happen.  I know my life, I know my limits.   Which is why I’ve decided to make a late January resolution to write at least once a week.  Quit looking at me like that.  Just wish me luck.

Okay, on to some good food!

During the fall I was perusing Pinterest – you know, the time suck that is completely, extremely glorious? – and pinned a recipe for Spicy Thai Noodles. Every word of that recipe title appeals to me.  I’ve now made it numerous times and have modified the original recipe, which is really good as it is; I added more of some ingredients and one new ingredient.  I’ve also read about people adding chicken, but this is just so good without any meat.   Also, this is good hot or cold.  

Warning:  if you don’t like heat, cut back on the crushed red pepper.

Make it and I dare you not to love it!  Happy eating!

Spicy Thai Noodles


1 tbsp white sesame seeds
1 tbsp black sesame seeds

2 tbsp crushed red pepper
¼ cup vegetable or peanut oil
½ cup roasted sesame oil

6 tbsp soy sauce
8 tbsp honey

1 pound thin spaghetti or lo mein noodles

1 bunch chopped cilantro
1 cup shredded carrots
1 bunch chopped green onions

¾ cup crushed peanuts

1.  Boil a pot of water for the noodles and cook until ready.  Eric recently made this recipe with lo mein noodles and it was fantastic.  And while the noodles are doing what noodles do….

2.  In a small cast iron pan (or whatever you have on hand), roast the sesame seeds on high heat until the white seeds start turning brown.  Put aside.  The original recipe does not call for sesame seeds, but Eric added black and white sesame seeds, it was delicious, and now I must include it every time I make this recipe.

3.  In the same pan, roast the crushed red pepper for a minute or so and then add the vegetable/peanut and sesame oils and cook for two minutes.  Let it foam for a few seconds and turn off the heat.  Keep this mixture sitting until ready to pour over pasta.

4.  In a small mixing bowl, whisk together the honey and soy sauce.  Just before the noodles are ready, strain the pepper and oil mixture in to the honey and soy sauce mixture.  Pour the liquid mixture over the drained noodles.

5.  Scatter the sesame seeds over the noodles; combine.  

6.  Do the same with the carrots, cilantro, green onions, and crushed peanuts.  I’ve greatly increased the amount of cilantro due to the fact that my love for cilantro knows no bounds.  None.  Not a single bound.

6.  Eat!

Now…about “Homeland”... I’m a little late to the game but all caught up and the fact that season three does not start until September 29, 2013 is making my left eye twitch. WHO CAN WAIT THAT LONG?!?  Ugh.   

Did Brody do it? I do not know.  And not knowing is torture.