Spicy Pad Thai Noodles

Spicy Pad Thai Noodles


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This recipe is inspired by P.F. Chang's. This version is spicy, meatless, and made in one pot, so there's less cleanup after enjoying this amazing meal! If you want to tone down the spice, use less sriracha and red pepper flakes.

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Time needed

20 min cooking

Serving Size / Yield

4 servings


  • 1 lb. linguine
  • 2 Tbs. oil, divided
  • 2 large eggs, lightly beaten
  • 1/2 tsp. crushed red pepper flakes
  • 1 zucchini, halved vertically and sliced into half circles
  • 8 oz. mushrooms, chopped
  • 3 cloves garlic, minced
  • 2 Tbs. brown sugar
  • 1/3 C. soy sauce
  • 2 Tbs. Sriracha hot sauce
  • 2 in. fresh ginger, grated
  • 1 handful fresh cilantro, chopped
  • 4 green onions, chopped
  • 1/4 C. peanuts, chopped

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Fill a large pot halfway with salted water and bring to a boil. Add the linguine and cook according to package directions, drain, and set aside.

In a bowl, combine the brown sugar, soy sauce, sriracha, and ginger. Whisk well and set aside.

Put the pot back on the stove and turn the heat to medium. Add 1 Tbs. oil and add the beaten eggs and red pepper flakes. Stir to scramble the eggs and once cooked, set them aside with the pasta.

Return the pot to the stove over medium heat again and add 1 Tbs. oil and add the zucchini, mushrooms, and garlic. Saute for 5 to 6 minutes, or until the vegetables are cooked through.

Turn the heat to low and add the pasta and eggs back to the pot and pour the sauce mixture over the top. Stir to coat the pasta and vegetables with the sauce. remove from heat and top with the peanuts, green onions, and cilantro.

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