Quick and flavorful, these Spicy Thai Noodle Bowls take only 20 minutes to make, packed with irresistible sweet and spicy Thai taste.
Spicy Thai Noodle Bowls are a bold and flavorful dish that combines tender noodles with a rich, zesty sauce full of heat and depth. Tossed with a blend of garlic, ginger, chili, and a touch of soy and peanut sauce, the noodles soak up layers of sweet, spicy, and savory goodness. Bell peppers and carrots, add a crisp contrast, while toppings of cilantro and crushed peanuts bring both a brightness and crunch. These bowls are hearty enough for a main meal yet light and vibrant, offering the perfect balance of comfort and kick in every bite.
This Thai Noodle Bowl recipe is quick and easy, perfect for a busy day. While not entirely authentic, using spaghetti instead of traditional rice noodles works perfectly and is often readily available. If you prefer, rice noodles can be used for a more traditional approach.
Table of Contents
Why We Love These Thai Noodle Bowls
- This Thai Noodle Bowls recipe uses easy-to-find ingredients.
- Peanut butter adds a creamy, nutty flavor to the Spicy Thai Noodle Bowls.
- Packed with veggies, the Spicy Thai Noodle Bowls recipe offers a nutritious meal.
Recipe Ingredients
- Peanut Butter: Adds a creamy, nutty texture that enriches the sauce.
- Sriracha: Provides a spicy kick that balances the sweetness and nuttiness.
- Sesame Oil: Adds a distinct nutty aroma and taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Substitute Vegetables: Swap out red bell pepper and carrot for other vegetables you have on hand, such as snap peas, broccoli, or zucchini.
- Change Up the Protein: If you prefer a different protein, substitute chicken with shrimp, tofu, or beef.
How to Make Spicy Thai Noodle Bowls
Step 1: Bring a large pot of water to a boil. Add spaghetti and cook till al dente.
Step 2: Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic, and minced green onion. Whisk vigorously until smooth.
Step 3: Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes, and sesame seeds. Toss until combined, serve, and garnish as desired.
Expert Tips
- Cook Noodles with Sesame Oil: Cook noodles with a bit of sesame oil. This will help prevent the noodles from sticking together.
- Toast Peanuts and Sesame Seeds: Lightly toast the peanuts and sesame seeds before adding them to the dish. This enhances their flavor and adds a pleasant crunch.
FAQs
Pair the noodles with a fresh salad or steamed vegetables for a complete meal.
Yes, you can substitute spaghetti with rice noodles, soba noodles, or whole wheat noodles.
Storage Info
STORE Spicy Thai Noodle Bowls, place them in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. To FREEZE, use a freezer-safe container and keep it for up to 2 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm in a microwave or on the stovetop over medium heat, adding a splash of water or broth to maintain the sauce’s consistency.
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Spicy Thai Noodle Bowls Recipe
Ingredients
- 1 lb spaghetti
- 1/4 cup vegetable or canola oil
- 1 1/2 tsp sesame oil
- 5 tablespoons soy sauce
- 2 tsp rice vinegar
- 1/2 teaspoon Sriracha - (more to taste)*
- 1/4 cup peanut butter
- 2 Tbsp honey
- 2 cloves garlic - minced
- 1 green onion - minced
- 1/2 red bell pepper - thinly sliced
- 1 carrot - julienned
- 1/3 cup cilantro - chopped
- 1/2 cup dry roasted peanuts (I used Planters) - chopped and whole
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp sesame seeds
Instructions
- Bring a large pot of water to a boil. Add spaghetti and cook till al dente.
- Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic, and minced green onion. Whisk vigorously until smooth.
- Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes, and sesame seeds. Toss until combined, serve, and garnish as desired.
5 tbsp. soya sauce. Way too much salt! I substituted low sodium tamari and ut was still too much. Did you mean tsp instead? Is the amount a typo?
I just made this tonight for my family and loved it. Sooo yummy! I have become obsessed with Thai food lately and it can be overwhelming trying to find good recipes because there are a million out there. This one did not disappoint and I will be making this often!!I wanted to ask you what the pad thai restaurant you love in Salt Lake is called? I live near Salt Lake and would love to try it. Thanks again for the recipe!
Hi Aubrey! So happy to hear that! We really loved My Thai, really good Pad Thai, Mussaman Curry, Thai Fried Rice, and Pad See Ew. Let me know if you end up going there 🙂
Came out delicious! I improvised this recipe along with minor changes to accommodate personal preference. I used cashew butter and chopped cashews since it was what i had. To reduce sodium I put in 4 tbsp of soy sauce and I don’t use Siracha. so substitute a little Trader Joe’s jalepeno hot sauce. I read someone’s comment on the sauce being thick, so I added 1/8 cup nut butter, extra tsp rice vinegar and sesame oil. After tasting the sauce it was missing something, so I added 2 tsp ginger paste and voila! gave it the authentic Thai flavour. Consistency of sauce came out perfect. I added matchstick zucchini for more veggies which increased prep time but not by much, This is an easy recipe with simple ingredients that you can tweak however you like. It’s a keeper.
I make this all the time using Ramen instead of spaghetti and we LOVE it. We call it “fancy Ramen” and it’s usually ready in under 10 minutes.
Love that you simplified it even more!
I love the spicy this noodle salad from Haggin’s in Washington state. I only get to have it like once a year. It is one of my favorite salads ever! This recipe tastes exactly like it. Now I can enjoy it anytime I want. I just added more sirarcha and some hot chili oil because i like lots of heat. Thank you so much for this recipe!