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Sizzling Thai Pepper Noodles

What you need: 

1 package noodles (any kind you like - we used whole wheat spaghetti because we're health nuts)
10-15 Thai peppers, minced, seeds removed (remember, these guys are tiny, so it takes a lot of them)
1/3 cup scallions, chopped
3 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
any veggies you like (we used broccoli, snow peas, and red bell pepper)
1 block firm tofu, drained, pressed, and cubed
soy sauce to taste
3 tablespoons cooking oil
1-2 tablespoons sesame oil
1/2 teaspoon red curry paste (optional, but yummy)

What you do: 

Boil water and cook noodles as directed. Heat oil on medium heat in a large skillet or wok. Add chopped scallions, garlic, ginger, and Thai peppers. Cook until softened and fragrant.Add tofu and a few splashes of soy sauce so that it can absorb its flavor, cooking for about 5 minutes and stirring occasionally. Add all veggies and and cook until softened but not mushy, adding sesame oil, curry paste, and soy sauce to taste.Drain noodles but do not rinse. Instead, pour noodles into skillet with the veggies and tofu. Stir and allow to cook for 5-10 minutes more, allowing the flavor to absorb into the noodles.
Hint: To avoid the inevitable "spicy finger syndrome" of hand-mincing hot peppers, I slice the peppers vertically, use a knife to scrape out the seeds, and throw them in my mini food processor to mince them. If you can't find Thai peppers, I'm sure any other hot pepper will suffice.
If you like a lower noodle/veggie ratio, use half the package of noodles. This is a VERY versatile dish that can be adjusted to suit individual taste. It's simple, spicy, and delicious!
Source of recipe: My sister asked me to help her make a spicy noodle dish for her fiancee with the abundant Thai peppers we have growing in our garden. This is what we came up with, using ingredients that we already had on hand. Since she and her fiancee are not veggie, she actually put chicken in the original version. Later I re-created my own version with tofu. It is most definitely not authentic Thai, but I didn't know where else to put it!

Preparation Time: 
20 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Ok, so I cheated a little - when I started making this, I realized my thai peppers had gone bad - they were all mushy - so I decided to use some sriracha instead to spice this puppy up!  I also used about a tablespoon of red curry paste.....I would have used more, but that's all I had left...I also only used about a half a box of pasta, but it still made a ton!  It was pretty good!

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