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.
This is a staple in our home now. Really delicious, unique flavors. We throw it over spaghetti or linguini with shrimp or chicken. Cilantro and sesame seeds, any veggies fresh on hand. Also the only meal that everyone – including my picky eaters – will eat.
I am all out of soy sauce, is there something else I can use instead or just not use at all?
Hi Ashley, here are 6 good options, hopefully you have one or two in your pantry or fridge: https://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/soy-sauce-substitute
Hi Andrea (my daughters name☺️). Was wondering if you could add a broth or would it take away from all the flavors?
Sounds delish. Can’t wait to try.
Patty
Hi Patty,
Adding a broth to this 20 Minute Spicy Thai Noodle Bowls recipe could transform it from a noodle bowl to a noodle soup. A broth can work well with these ingredients, but there are some considerations and modifications you might want to make:
Type of Broth: A chicken or vegetable broth would work best with the existing flavors. Using a mild-flavored broth would help in not overpowering the flavors of the sauce.
Adjustment of Ingredients: With the addition of broth, you might want to increase the quantities of the sauce ingredients slightly to ensure the flavors remain pronounced in the soup.
Cooking Method: Instead of tossing the spaghetti with the sauce and veggies, you’d simmer them together in the broth for a few minutes, to allow the flavors to meld.
Serving: Since it’ll be more of a soup, you’d ladle it into bowls ensuring each serving has a good mix of noodles, veggies, and broth.
Optional Additions: Common ingredients like sliced mushrooms, bok choy, or tofu can be added to give the soup more body and texture.
However, while adding a broth can make the dish delicious in a different way, it will change its nature. If you’re seeking the original dish’s flavors and experience, it might be better to keep it as-is. If you’re looking for a soup-like experience with the same base flavors, then go ahead and experiment with a broth!
It may sound weird- but I had leftover Olive Garden Zuppa Toscana copycat recipe soup and my husband mixed it with this noodle dish the next day. It was flipping phenomenal! I use the recipe on damndelicious.net and the flavors mixed together are so yummy.
Can you make the sauce ahead of time and use it tomorrow or should it be used same day?
Hi Ashley,
Yes, you can definitely make the sauce ahead of time for this recipe.
Once the sauce is prepared, you can store it in an airtight container in the refrigerator until you’re ready to use it.
When it’s time to use the sauce:
Remove the sauce from the refrigerator. Depending on how long the sauce was stored, some of the ingredients may have separated.
If this is the case, whisk the sauce again until it’s well combined and has a smooth consistency. This step is important to ensure all the flavors are evenly distributed throughout the sauce.
The sauce can typically be made 2-3 days ahead of time and stored in the refrigerator.
Great recipe! Reading the comments, I doubled the recipe. So glad I did because the hot pasta soaked a lot of it up. I added some freshly squeezed lime juice for added flavour and a side of grilled boneless chicken breast. Next time, I will try using rice noodles instead of spaghettini.