20 Minute Sweet and Spicy Noodles

These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!
These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!

 I don’t know what it is but I am all about sweet and spicy, lately!  These 20 Minute Sweet and Spicy Peanut Noodles are so easy and so spicy with a lovely hint of sweet.  As my husband described it, they’re damn delicious.  After the success of our Sweet and Spicy Sriracha Chicken Thighs, I knew I wanted to use a similar sauce in a Thai noodle.  And the hubby was right, damn did it turn out delicious!

These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!

I’m coming at ya from Denver International Airport as I’m waiting for a flight home after an incredible weekend with my bestie MOH (matron on honor).  It was my first time away from my new babe and my husband’s first time alone with both girls.  And we both killed it.  While I was fueled by delicious wine and girl talk, he took both girls out to an event at M’s school, to the grocery store, and they made homemade pizza with our homemade pizza sauce!  Super dad… swoon. 

Anyway, I made these noodles before I left and they were a perfect fast and easy dinner to make before I headed to the airport.  Even though I made these with rice noodles, this could totally be made with regular ol’ linguine noodles, too!  And again, I used bottle hoisin (since we had it already), but like I said with the Sweet and Spicy Sriracha Chicken Thighs, keep an eye out for a homemade hoisin, soon! These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!The sauce as I made it is definitely spicy.  But you can tamper it down with less red pepper if you’re more of a hint of spice vs. my husband and I who prefer a face punch of spice.  M is definitely her father’s daughter and she too loved how spicy these were.  She even asked for more Sriracha on her plate!  Talk about proud mama moment 😛 These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!The longest part of this recipe is waiting for the water to boil to cook the noodles.  Then it’s just heating some oil in a pan, tossing in your sauce to give the garlic a quick cook, and then adding your cooked noodles and then the cilantro, peanuts, green onions, and carrots.  You could also add a protein like chicken or shrimp!These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!Give it all a good mix and boom. These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!Winner winner 20 Minute Sweet and Spicy Noodles dinner!

I usually gauge how good a meal is by how long the leftovers last. When my husband said they don’t last past breakfast the next day, I knew they were really freakin’ good.  These are right up there with our 15 minute Garlic Fried Noodles and now that I know M has a deep love for Sriracha like her parents, we’ll definitely be making these noodles on the regular. I’m sure it’ll be on my list this week as I get back home and back into the regular routine!

Make this or any of my other recipes?  Be sure to let me know onon Facebook, Instagram, and Pinterest

Happy Noodling, friends!

20 Minute Sweet and Spicy Noodles

These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!
4.94 from 33 votes
Print Pin Rate
Course: Main Course
Keyword: asian, easy recipes, noodles, thai, vegetarian, weeknight meals
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 16 oz linguine rice noodles or regular pasta
  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin
  • 4 tablespoons honey
  • 2 teaspoons chili garlic sauce
  • 2 cloves garlic, minced
  • 1/8 - 1/4 teaspoon red pepper flakes to taste
  • 1/4 cup sesame oil
  • 2 cups shredded carrots approximately 2 large
  • 1 cup roasted, salted peanuts
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons green onion, chopped
  • Sriracha to taste

Instructions

  • Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes. 
  • Meanwhile, prep your veggies / garnishes.  In a small bowl mix soy sauce, hoisin, honey, chili garlic paste, garlic, and red pepper flakes.  
  • A couple of minutes before the noodles are done, in a large saute pan, heat sesame oil over medium heat and add sauce and stir, cooking garlic.  
  • When noodles are done, drain and add immediately to pan with sauce and stir until the noodles are well coated. 
  • Top with carrots, peanuts, cilantro, green onion, and Sriracha. Mix and serve!

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  • 5 stars
    You can never go wrong with a noodle recipe. Perfect for any night of the week. Easy to whip up on a weekend. Leftovers would be great for another meal, or to take to lunch too. Love the flavour combination…..and noodles are always fun to eat.

  • 5 stars
    I hope you had a nice vacation! And these noodles look DELICIOUS!!! I love how fast they are, and I’ll take them extra spicy!

  • 5 stars
    The estimate of writing your site post is very good.Perfect for any night of the week. Easy to whip up on a weekend.Leftovers would be great for another meal, or to take to lunch too. Love the flavour combination, and noodles are always fun to eat.
    Thanks for sharing and have a good day!

  • 5 stars
    Omggggg Tracy, you’re killing me here! These look and sound amazing! I freakin’ love noodle-y dishes and there’s never such thing as too many. Add to it this flavor profile and I’m in heaven. We eat noodles 1-2 times a week in this house, so when we get settled in after our move, this is happening. And it’ll taste soooo good after all the crap we still have to do, lol.

  • 5 stars
    You and I have the same pantry, I swear! I’ve thrown together a similar dish while in a pickle once for dinner and was pretty much just tossing sauces in the cupboard together lol! I love that you used rice noodles – those are my favourite because they’re so easy and quick to cook. They’re such an underrated noodle.

  • 5 stars
    This looks amazing! Pad Thai is a favorite,” and this recipe looks so fast and easy! I’m putting this on the meal plan for next week.and my husband will be so excited.

  • 5 stars
    Sweet and spicy is my jam and these are so up my alley! I just told my husband tonight, “I could eat Thai food every night,” so clearly I need to add these to my list!

  • 5 stars
    I just called out to Hubby and told him what we were having with our fish tonight — these noodles. WOW!! They look so good and we always like the Asian flavor especially if it’s spicy. We have most of the ingredients. This looks so good.

  • 5 stars
    I have had SUCH a craving for rice noodles this week. I think this recipe is going to have to be dinner tonight! It looks so simple to prepare at the end of a busy day (and today’s going to be a crazy one). Love the sweet and spicy combo of flavors. This will absolutely hit the spot!

  • 5 stars
    I’m so happy to have stumbled upon this recipe. We are always in need of more quick and simple recipes for dinner during the busy weeks. I also think this would make an awesome lunch to take to work. Can’t wait to try this.

  • 5 stars
    I absolutely love the flavors in this. Sounds really delicious. It’s a perfect easy dinner that my family will definitely like. I can’t wait to give this recipe a try.

  • This was delicious. Next time I will do one of the following: increase the sauce and cook all the noodles. Or, keep the sauce ingredients as is and make less noodles.
    Other than that, We loved this.

  • 5 stars
    Delicious and easy. This was the first recipe my boyfriend and I made in our new apartment! We added in pan-fried tofu for some protein, but followed all other directions otherwise. It is sure to become a part of our weekly rotation.

    • Haley!! Congrats on co-habitation with your boyfriend! That’s a big step and I’m honored that thugs was your first recipe made together in it! Great idea for the tofu and thank you so much for sharing this with me!

  • 5 stars
    Love, love, love these noodles! Super easy to throw together and really steals the show. May try adding grilled shrimp next time.

  • 5 stars
    This is the first Asian dish I have ever made. I have always been intimidated to cook Asian cuisine because I love the layers of flavor but I don’t understand how to get there. The picture looked yummy, the recipe was simple and called for easily sourced ingredients. I have some leftover shrimp for a dinner party test run that I could add to it so I figured I’d give it a shot.

    I can’t properly describe how AMAZING this is! The layers of flavor are like music for your tongue! I can’t wait to make it again, but next time with regular linguini. The store bought rice noodles I got were nothing like what I’ve had in restaurants. I also like that it’s an easy recipe to adjust to your tastes & preferences when it comes to what you want to mix in.

    I’m planning on making the Maple Soy Chicken Thighs and I think the leftovers of that would be really good in this. I think I’ll adding bok choy & water chestnuts.

    I made 1/2 of the recipe last night for dinner and breakfast & lunch today. It was so addicting let’s just say that I need to find something else to eat today!

    • What an amazing review – THANK YOU!!! I love love love hearing feedback like this! I hope you love the Maple Soy Chicken Thighs, too!! Let me know! 😀

      • I made it and used the leftover Maple Soy Chicken Thighs and it was good but I wouldn’t do it again because the unique tase of the maple soy chicken is lost in the dish. Maybe if the chunks of chicken were bigger? For me it wouldn’t be worth it I’d rather savor that flavor separately.

        I have made this dish 4 times now. I’ve wanted to make it more but I’m trying to restrain myself!

        The 2nd time I used some squid ink spaghettini. The third time was the best. I used linguini, left over chicken thighs and shrimp from a dinner party, snow peas instead of carrots, and water chestnuts. I made the full recipe on Tuesday night thinking that I would be savoring it every day through the weekend. Cut to lunch on Thursday and I was sad to be eating the last serving!

        I made it again tonight but unable to sustain eating a pound of pasta every 48 hours or so, I used all veggies instead of noodles. I started by frying some chicken thighs and grass fed beef in sesame oil, removed the meat & cooked the sauce then added the 1# of sugar snap peas, after a few minutes added 1# of spiralized zucchini, then added the meat back in and added the water chestnuts. Delish! This time I made extra sauce and used that to cook the rest of the thighs and beef in to throw in salads.

        I’ve shared your recipe with everyone at my dinner party and other friends who like to cook. If this recipe was a man, I’d marry it!!

        • Oooh good to know about it with the maple soy chicken thighs. And THANK YOU for sharing it!! I’m so so so so glad you enjoy it as much as we do and amazzzinnggg tips about using veggies! It sounds amazing! And I agree – if I could, I’d put a ring on it too!! Hahaha! ;P

  • 5 stars
    Very good. We used fettuccini pasta. I already had blanched broccoli, so I added that along with sliced radishes. After the pasta cooked, I used the pasta pot to cook the sauce, garlic and sesame oil. You may think there is too little sauce for your pasta. But it’s plenty because the sauce sticks to the noodles so well. I added a third of the pasta to the sauce mixture, a third of the toppings/additions, mixed; added another third and mixed; and kept going. After we served ourselves, I added the last bit of fettuccini to what was left in the pot. … I will say, even with my husband helping at the food processor, it takes longer than 20 minutes.