One Pot Spicy Thai Noodles
Ingredients
- 1 pound linguine
- 2 TBS olive oil divided
- 2 large eggs lightly beaten
- 1/2 tsp crushed red pepper flakes
- 1 in zucchini cuthalf vertically, then slicedhalf circles
- 8 ounces mushroom chopped
- 3 cloves garlic minced
- 2 TBS brown sugar
- 1/3 cup low sodium soy sauce
- 3 TBS Sriracha hot sauce
- 2 inches fresh ginger grated
- 1 handful fresh cilantro chopped
- 4 green onions chopped
- 1/4 cup Peanuts chopped
Instructions
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1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
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2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
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3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
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4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
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5. 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.
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6. Serve immediately.
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Notes: Serve warm or cold - it's great both ways! If you want to add a protein, I suggest cooking it after the eggs and then setting aside. If you add shrimp, you can add that in towards the end, when there is about 2-3 minutes left with for the veggies to cook.
