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.

Verdict:

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.

Ingredients:

• 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

Directions:

1. Cook noodles according to package directions. Cook to slightly al dente as you will be adding them to the sauce to warm again.
2. While your water is boiling, mix the brown sugar, soy sauce, Siracha and ginger together. Taste and adjust spices as needed. Set sauce aside.
3. Whisk three eggs with the red pepper flakes. Cook them in a large pan with a TBSP of oil.
4. Once eggs are done remove them to a bowl and set aside.
5. Add oil, mushrooms and zucchini to the pan.  Cook until zucchini has softened. Add garlic to the pan and allow to become fragrant.
6. Once noodles are done, add to pan with vegetables and sauce. Toss well and allow all ingredients to warm.
7. Serve hot topped with green onions and peanuts. Serve with extra soy sauce and Siracha if desired.