Spicy Thai Noodles

Slightly adapted from Domestic Superhero


1/2 pound linguine, cooked according to package directions

1 large clove garlic, minced

1 tablespoon brown sugar

2-1/2 tablespoons low sodium soy sauce

1 tablespoon peanut butter

2 teaspoons Sriracha hot sauce, or to taste

1 inch fresh ginger, grated

1 tablespoon olive oil, divided

1 large egg, lightly beaten

1/4 tsp. crushed red pepper flakes

1 small zucchini, cut in half vertically, then sliced in half circles

4 ounces mushrooms, sliced

1/4 cup Spanish peanuts, chopped

2 green onions, chopped

1/4 cup fresh cilantro, chopped



Cook linguine according to package directions. Drain and set aside.

In a medium bowl combine brown sugar, soy sauce, peanut butter, sriracha, and ginger; whisk well to combine; set aside.

In a large stockpot over medium heat, add 1 tablespoon olive oil, and heat until shimmering. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

Return stockpot to stove, heat remaining 1 tablespoon oil over medium heat. Add zucchini, mushrooms, and garlic. Sauté over medium high heat for 5-6 minutes or until veggies are cooked through.

Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.

Serve immediately. This dish is equally good cold as it is warm.