Spicy Thai Pasta with Cilantro & Carrots

Spicy Thai Pasta with Cilantro & Carrots
Ryan loves this dish.

I told him I was prepping this post and he asked if we had the ingredients to make it, like right now.

The way to my man’s heart is through spicy food.

Spicy Thai Pasta with Cilantro & Carrots
If you have an aversion to red pepper flakes, maybe avoid this dish, and I suggest you make baked potato soup instead.

But if your tongue can handle the heat, let’s get cooking!

spicy thai pasta collage
Spicy food always involves a little danger, so be careful when cooking the red pepper flakes in oil. I suggest using a splatter screen.

After they cook, you will strain the flakes out because you only want the remaining oil. A wire mesh strainer with small holes works best, and be careful because it is still hot!

And remember, don’t put your hot oily pan in water, let it cool completely first.

Spicy Thai Pasta with Cilantro & Carrots

Spicy Thai Pasta with Cilantro & Carrots

Spicy Thai Pasta with Cilantro & Carrots

Total Time: 25 minutes


  • 1 box of linguine or angel hair pasta
  • 1-2 tbsp crushed red pepper flakes (I used 2 tbsp, but Ryan loves spice, so adjust accordingly)
  • 1/2 cup sesame oil (or peanut oil if you don't have sesame oil)
  • 4 tbsp honey (or more if you don't like it spicy)
  • 5 tbsp soy sauce
  • green onions, chopped
  • peanuts, crushed
  • carrots, shredded
  • fresh cilantro


  1. Cook the noodles as directed.
  2. While the noodles are cooking, heat the oil in a small skillet over low-medium heat and add your desired amount of crushed red pepper flakes. Allow the crushed red pepper to sit in the oil for 5-7 minutes, stirring occasionally.
  3. Strain out the crushed red pepper flakes, reserving the oil.
  4. Whisk the honey and soy sauce into the oil. Mix the sauce with the noodles. Add in the green onions, peanuts, carrots, and cilantro. Serve warm or cold.

Recipe adapted from A Small Snippet.


Spicy Thai Pasta with Cilantro & Carrots
I love cilantro, but why don’t they sell it in smaller bunches? It’s not like spinach so I can’t put it my smoothies.. either way don’t skip the fresh cilantro in this dish.
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  1. This looks delicious! I love spicy foods, so I’ll definitely be giving it a try:)

  2. Hi Beth! The dish sounds yummy! Oh, and you can put cilantro in your smoothies or green juice. It’s delicious! Thanks for sharing! Blessings from Bama!

  3. I’ve made this dish several times, and it is great even without the red pepper. So for those who don’t do spicy food, just reduce the red pepper significantly (I usually use 1/2 Tbsp) or leave it out altogether.

  4. This dish looks terrific, and I love the short ingredient list. Beth, this looks like a real winner. Adding nuts to pasta always makes me happy. Thanks for sharing.

  5. I see spicy and cilantro – two things my fiancé loves! He’s not a big noodle person, but I bet I could use this recipe to change his mind.

  6. My boyfriend adores all things spicy–sometimes he even steals my wasabi so he can have extra when we get sushi haha. I bet he would love this. As soon as I have access to a proper kitchen I’m definitely going to give it a go! (I might have to have plenty of water on hand for myself though, I’m kind of a spice wimp haha.)

    • I am right there with you Rebecca! I would need lots of water or that baked potato soup instead!

  7. I love cilantro as well and my grocer told me to put it in a bit of water in the fridge and it will last longer! I saw you on the show stopper and I can’t wait to try this..My husband also loves the spicy!

  8. This looks delicious!

  9. My husband LOVES spicy food! I’m going to have to make this for him – your pictures are beautiful!

  10. Hi Beth, I’m featuring this dish tonight on Marvelous Monday as my favorite savory pick! It looks so refreshing and delicious!!

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