recipe | spicy thai chicken noodles

If you love pad thai and lettuce wraps, you have GOT to try this recipe!  I found it on Pinterest and it's by this girl.  I made a small change and added chicken because I need some meat in my food! One recipe makes about 6 servings.  I can't really handle spicy stuff, so I only added one tablespoon of crushed red pepper, and it was just right.  But depending on your tolerance for heat, add more if you'd like.  This recipe is super quick, super easy and people will be begging for more!



Spicy Thai Chicken Noodles

1 box of Linguine or Angel Hair pasta (I used whole wheat Linguine)

1-2 lbs boneless, skinless chicken breasts, cut into cubes

1 tbsp vegetable oil (for chicken)

1-2 tbsp crushed red pepper (1 tbsp is plenty!)

1/4 cup vegetable oil

1/2 cup sesame oil

6 tbsp honey

6 tbsp soy sauce

For garnish (chopped up):

1/2 cup green onions

2 carrots peeled and shredded

1/2 cup cilantro

3/4 cups peanuts

Boil and cook pasta until al dente.  Drain and set aside.  Heat 1 tbsp of vegetable oil in a skillet at medium heat.  Add chicken and cook for 3 minutes on each side, until cooked thoroughly.  Set aside.  In a small pan, heat vegetable oil, sesame oil and crushed red pepper over medium heat.  In a large bowl, strain the crushed red pepper and reserve the oil.  Whisk in honey and soy sauce until combined.  Add noodles and chicken to the bowl and mix together until noodles are well coated with the oil sauce.  Cover and refrigerate overnight, or until cold (you read correctly - this dish is served cold).  Before serving, garnish with some green onions, carrots, cilantro and peanuts.  Happy eating!