Whether or not this Thai-inspired dish is truly authentic or not, just know that these Asian-whatever-Thai-thingie-noodles are delicious. And simple.
How’s that for two 20-minute meals in a week? Awesome blossom, I’d say.
For these noodles, you start out by taking a bit of red pepper and letting the heat infuse into toasted sesame oil. Stir in some sweetness and other flavorful goodness to the spicy sesame oil and toss it with tender noodles. Lastly, load it up with cilantro, shredded carrots, chopped peanuts, cilantro and really whatever else you want to throw on there. Why not, right? Wow, the whole combination is so good.
Unique and really fantastic, did I mention this meal is super quick? So fast to put together and they would be delicious with grilled chicken or shrimp. Yum! Methinks I need to end this post and get in the kitchen to make these right now. I hope I get some before the fam slurps them up. You have to look out for yourself around here.
This dish is very spicy with two tablespoons of red pepper. I use one tablespoon and it's just right for us - still packs a little heat but not so much to be unbearable. If heat kind of scares you, start it out with 1/2 tablespoon. If you are a crazy person, go for the two tablespoons. Also, as noted in the ingredient list, you can use toasted or regular sesame oil. Toasted will give a deeper, nuttier flavor but I've used both with good results.
- 1 pound linguine
- 1-2 tablespoons crushed red pepper flakes
- 1/2 cup toasted or regular sesame oil
- 1 tablespoon fresh lime juice or rice vinegar
- 6 tablespoons honey
- 6 tablespoons low-sodium soy sauce
- Chopped green onions, shredded carrots, chopped peanuts, chopped cilantro for topping
- In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 10-15 minutes. Pour the oil through a fine strainer into a liquid measuring cup and discard the pepper flakes. To the warm oil, whisk in the lime juice (or vinegar), honey and soy sauce. Set aside.
- In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and return them to the pot or to a large bowl. Toss the noodles with the oil mixture.
- Serve the noodles warm, room temperature or cold with the desired toppings sprinkled on top.
Recipe Source: adapted from A Small Snippet as spied on Pinterest