Since I started this week with a Thai-style curried clam recipe, I thought I would continue that theme with One Pot Spicy Thai Noodles. Not only does it sound delicious, but it’s also quick, vegetarian, and healthy. It can also be served warm or cold, making it a great make-ahead option for weekday lunches or busy weeknight dinners.
One Pot Spicy Thai Noodles are SO good and easy to cook up. This is a vegetarian recipe, but there are options for added protein too!
The list of ingredients for this recipe was pretty short. Best of all, it was filled with basics like pasta (I used linguine), eggs, and vegetables that were inexpensive and easy to find. The most exotic ingredient was sriracha sauce, but I think most grocery stores will stick it. If not, you could use a mild hot sauce or extra red pepper flakes.
The blog post with this recipe mentions using two pots to speed things up. That way you could cook the eggs and vegetables while the noodles boil. I decided to do things with one pot to find out how the longer method would take and cut down on the dishes.
The “long” way took 30 minutes from start to finish. The instructions were very clear and easy to follow. No special equipment was needed, just a large pot (mine was 5 quarts) and a colander. I did have a slight issue with the linguine sticking together while it rested in the colander, but a drizzle of olive oil would fix that. Otherwise, this meal was quick and easy to prepare.