Do you love take out, but don't want to leave the house (or pay for the high cost of restaurant food?) You gotta try these Thai-style spicy noodles. I made this in about 35 minutes on a Monday after work. I doubled the batch because I was taking dinner to a neighbor and her family. A single batch was enough for 6 servings for me (but if you are feeding hungry teenagers, maybe only 4). For the double batch ingredients (and the frozen potstickers) I spent around $20--not bad for about 12 servings of better-than-restaurant-quality food.
1 pound of linguine noodles (or any long noodles)
2 T. olive oil
1/4 tsp. red pepper flakes
2 cups zucchini, chopped
1 package mushrooms, sliced
2 cloves garlic, minced (I buy the pre-minced kind)
2 eggs, beaten
1/2 c. soy sauce
1/4 tsp. sesame oil
1/2 T. sriacha sauce
3 T. brown sugar
2 1/2 T. fresh ginger, minced
4 green onions, chopped
1/2 C. cilantro leaves, rough chop
1/4 C. peanuts, chopped
In a large pot, boil the water and get the noodles cooking. In a large non-stick skillet, heat the pan and fry the eggs. Scramble them and dump them out onto a plate and wipe out the pan. Heat the olive oil and toss in the red pepper flakes, zucchini and mushrooms. Saute on medium until veggies are tender but not mushy (probably around 5 minutes). While the veggies are cooking, in a bowl or glass measuring cup mix the soy sauce, sesame oil, sriacha, brown sugar and ginger.
When the noodles are done, drain and put back in the hot pot. Dump in the cooked veggies along with the sauce. Stir it all up. Serve and garnish with the green onions, cilantro and peanuts.
This dish is vegetarian, but you could easily add in chicken or shrimp (or leftover steak). You could also squeeze some fresh lime on top. I cooked up some frozen potstickers to go along with the noodles. I also recommend mango sticky rice for dessert!