So it's Black Friday. Do you consider that a holiday? John and I debated that this morning. I mean, it's not "officially" a holiday, but it certainly has taken on a culture of it's own! This year due to my status of being due in about 12 days I skipped out on the Black Friday insanity but I have to say I missed it. The only real plan we have for today is to go out for Thai food tonight which reminded me of this great recipe I still had to share with you guys. Lately I can't get enough of spicy food. When I saw this recipe for spicy Thai noodles I was excited- it sounded perfect. Like all Asian cooking it comes together quickly and leaves you with a delicious meal. I really liked the process of soaking the red pepper flakes in oil- it added some heat to the recipe without making it too hot (I also only did 1 tbsp of flakes- I think 2 would be very hot). John and I both enjoyed this- in fact John was even more into it than I was which was shocking since this had "Stephanie" written all over it!
Couple notes- I halved this and wished I hadn't- the leftovers would have been amazing. Also, it calls for 1/2 cup of oil which is a lot. I think if you make the whole thing you can use closer to 1/3 cup and it would work, so you can definitely adjust the oil.
Source: A Small Snippet
1 box fettucini or linguine
1-2 tbsp crushed red pepper flakes
1/2 cup oil (vegetable or half vegetable half sesame)
6 tbsp honey
6 tbsp soy sauce
1/2 cup green onions
2 carrots, peeled and shredded
1/2 cup cilantro
3/4 cup crushed peanuts
1- Cook pasta according to package, set aside.
2- Meanwhile, heat the oil with the red pepper flakes for about 5 minutes. Strain pepper flakes, reserving the oil.
3- Whisk the honey and soy sauce into the oil.
4- Toss in the pasta and coat well.
5- At this point you can decide if you want this served hot or cold. If you want it cold, refrigerate until ready to serve, then toss in the remaining ingredients prior to serving. If hot, add in the carrots, onions, cilanto, and peanuts, stirring well.