My son loves spicy food. The hotter, the better according to him. I truly believe it is part of his sensory issues with Autism. Subtlety has never been his strength.
When I first thought about making Spicy Thai Noodles the part that appealed to me the most was that I could make it lightly spicy for those of us that just like a tiny bit of heat and he could add the extra Siracha to his noodles.
This was simple and delicious. Don’t be afraid of the zucchini you can change-up the vegetables as you like. Next time I plan on using some bok choy and slivered onions.
My son did add extra spice to his dish but we liked it just as it was with a little bit of extra soy sauce added at the table as needed.
I served this dish with a side of fresh vegetables.
- 1 (16 oz) box of Fettucinne pasta
- 2 TBSP oil
- 3 large eggs, beaten
- 1/2 – 1 tsp red pepper flakes
- 1 medium zucchini, cut in half lengthwise and then in thin 1/2 circles
- 8 oz. mushrooms, sliced
- 3 cloves garlic, minced
- 4 TBSP dark brown sugar
- 2/3 cup soy sauce
- 1 tsp – 2 TBSP Siracha sauce
- 2 tsp + powdered ginger
- handful of chopped green onions
- 1/2 cup peanuts
- Cook noodles according to package directions. Cook to slightly al dente as you will be adding them to the sauce to warm again.
- While your water is boiling, mix the brown sugar, soy sauce, Siracha and ginger together. Taste and adjust spices as needed. Set sauce aside.
- Whisk three eggs with the red pepper flakes. Cook them in a large pan with a TBSP of oil.
- Once eggs are done remove them to a bowl and set aside.
- Add oil, mushrooms and zucchini to the pan. Cook until zucchini has softened. Add garlic to the pan and allow to become fragrant.
- Once noodles are done, add to pan with vegetables and sauce. Toss well and allow all ingredients to warm.
- Serve hot topped with green onions and peanuts. Serve with extra soy sauce and Siracha if desired.