I love my takeout Thai place down the street from my house, but I’m pretty sure the owners there will get suspicious if I show up every two days for their noodles!

I’ve made my own Spicy Sriracha Thai Noodles, and I’m in absolute noodle heaven, guys. The Sriracha sauce I add in this recipe has a little tang from some vinegar and a lot of spice!

If you don’t like super spicy food, you can dial back on the sauce a little bit, but the peanuts should help cool down the heat too. You can eat these noodles hot OR cold, which is the best part.

 

Ingredients:

1 box Angel Hair Pasta

⅓ cup thinly sliced onion, or chopped scallions

⅔ cup chopped green cabbage

Sauce:

½ cup chunky peanut butter

⅓ cup soy sauce

¼ sesame oil

2 tablespoons rice vinegar

¼ cup brown sugar

¼ teaspoons black pepper

¼ teaspoons ginger

¼ teaspoons Sriracha sauce

a pinch of red pepper flakes

Chopped peanuts to garnish

 

Instructions:

Boil the pasta per packaging directions.

Strain and run cold water over to cool the pasta.

While the pasta is boiling, whisk together all the sauce ingredients.

Once the pasta is cooled, toss together with the sauce, onion, and cabbage in a large bowl until the mixed and the pasta is covered in sauce.

Serve with some additional chopped peanuts on top.

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Quick Tip: You can top these noodles with a runny, fried egg for an even better Thai taste.

Recipe and image courtesy of: Qwerty Café