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.
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 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.
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.