My husband loves spicy things, and I am just the opposite. He also likes asian/indian inspired dishes, and I would prefer the americanized version of chinese food. I knew he would love this recipe for spicy thai pasta.. let’s just say I ate something else like spaghetti that night. :-)
1/2 box of linguine or angel hair pasta
1-2 tbsp crushed red pepper (or more)
1/2 cup sesame oil (or peanut oil if you don’t have sesame oil)
4 tbsp honey
5 tbsp soy sauce
green onions, chopped
Cook the noodles as directed. While the noodles are cooking, heat the oil in a small pot over low-medium heat (you don’t really want the oil to boil, ouch!) and add your desired amount of crushed red pepper (2 tbsp will make it more spicy, I used 2 tbsp but Ryan would have liked it spicier). Allow the crushed red pepper to sit in the oil for 5-7 minutes.
Strain out the crushed red pepper (using a wire mesh strainer), reserving the oil. Beware, the oil is hot and it will react if it comes into contact with water! Whisk the honey and soy sauce into the oil after it has cooled enough so you can be near it (I had an oil explosion diaster.. if only someone would have warned me!). Mix the sauce with the noodles. Add in the green onions, peanuts, carrots, and cilantro. Serve warm or cold!
Adapted from A Small Snippet
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