20 Minute Spicy Thai Noodles
You know those nights when dinner needs to be fast, flavorful, and fuss-free? That’s exactly how these 20 Minute Spicy Thai Noodles were born in my kitchen. I remember the first time I made them—I’d had a whirlwind day of school drop-offs, endless laundry, and one very cranky toddler. Takeout wasn’t in the budget (or the cards), but I craved something bold and satisfying. So I whipped up a quick noodle stir-fry using pantry staples, a few fresh herbs, and a dash of heat—and let me tell you, it was love at first bite.
These noodles have become a staple in our dinner rotation ever since. They come together in a single pan, which means fewer dishes (hallelujah!), and they hit that perfect balance of sweet, salty, and spicy. Even my picky eaters ask for seconds, which is nothing short of a miracle. And the best part? You don’t need to be a seasoned chef to make them—if you can boil water and stir sauce, you can make these noodles like a pro.
Whether you’re feeding a hungry family, meal-prepping for the week, or just craving something cozy and flavorful, these noodles always hit the spot. Every bite delivers a kick of heat mellowed by a savory-sweet sauce that clings beautifully to tender noodles. It’s the kind of meal that makes you feel like a kitchen rockstar, even if the day felt like a mess. This is my weeknight hero dish—and it just might become yours too.
Questions I Often Get Asked About This Recipe
Can I make this less spicy?
Absolutely! Just reduce the amount of chili flakes or sriracha. Start with a small amount and adjust to taste.
Can I use a different type of noodle?
Yes! Spaghetti, linguine, or rice noodles all work beautifully. Use whatever you have on hand.
Is this dish vegetarian or vegan?
Yes, it can be! Just make sure to use soy sauce instead of fish sauce, and skip any non-vegan toppings like honey.
How do I add protein?
Toss in cooked shrimp, grilled chicken, tofu, or even a scrambled egg to bulk it up.
Can I make this ahead of time?
Yes, it keeps well in the fridge for up to 3 days. Just reheat in a pan or microwave with a splash of water to loosen the noodles.
What You Need to Make 20 Minute Spicy Thai Noodles
Ingredients:
8 oz spaghetti or linguine noodles
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon sriracha (adjust to taste)
½ teaspoon red pepper flakes
1 cup shredded carrots
½ cup chopped green onions
¼ cup chopped fresh cilantro
2 tablespoons chopped peanuts (optional)
Lime wedges, for serving
Equipment:
Large pot for boiling noodles
Non-stick skillet or wok
Mixing spoon or tongs
Measuring spoons/cups
How to Make 20 Minute Spicy Thai Noodles
Cook the noodles: Bring a large pot of salted water to a boil. Cook your noodles according to the package instructions until al dente. Drain and set aside.
Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sriracha, and red pepper flakes.
Sauté aromatics: Heat sesame oil in a large skillet or wok over medium heat. Add garlic and ginger, and cook for 1 minute until fragrant.
Toss in veggies: Add the shredded carrots and green onions to the pan. Sauté for 2–3 minutes until slightly tender.
Combine and stir: Add the cooked noodles to the skillet, pour in the sauce, and toss everything together until evenly coated and heated through.
Serve: Garnish with fresh cilantro, chopped peanuts, and a squeeze of lime. Serve hot and enjoy!
Tips for Making the Best Spicy Thai Noodles
Use fresh garlic and ginger for the boldest flavor—pre-minced versions work in a pinch but don’t deliver quite the same punch.
Don’t overcook the noodles. Slightly underdone noodles will finish cooking in the sauce and absorb all that goodness.
Make it your own: Add bell peppers, snap peas, or even baby spinach for extra veggies.
Use peanut butter: For a creamy twist, whisk a spoonful of peanut butter into the sauce.
Meal prep magic: Double the batch and pack leftovers for lunch—it reheats beautifully!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These noodles saved my weeknight! So easy and absolutely delicious. My husband went back for thirds!”
⭐️⭐️⭐️⭐️ “Loved the flavor, but I’ll add a bit more sriracha next time. We like it extra spicy around here!”
⭐️⭐️⭐️⭐️⭐️ “Wow. Just wow. Tastes like takeout but even better. I added shrimp and it was perfection.”
⭐️⭐️⭐️⭐️ “Great for busy nights! I used spaghetti and it worked great. Will definitely make again.”
⭐️⭐️⭐️⭐️⭐️ “My kids actually ate vegetables! That’s a win in my book. This one’s going in the regular rotation.”
Printable Recipe
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
20 Minute Spicy Thai Noodles
These 20 Minute Spicy Thai Noodles are the ultimate weeknight dinner—quick, bold, and full of flavor! Made with pantry staples like soy sauce, garlic, and sriracha, and tossed with tender noodles and crisp veggies, this dish is perfect for busy families who don’t want to sacrifice flavor for convenience. Vegetarian-friendly and endlessly customizable, this one-pan wonder is a guaranteed hit!
Ingredients
- 8 oz spaghetti or linguine noodles
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sriracha (adjust to taste)
- ½ teaspoon red pepper flakes
- 1 cup shredded carrots
- ½ cup chopped green onions
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped peanuts (optional)
- Lime wedges, for serving
- Equipment:
- Large pot for boiling noodles
- Non-stick skillet or wok
- Mixing spoon or tongs
- Measuring spoons/cups
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Cook your noodles according to the package instructions until al dente. Drain and set aside.
- Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sriracha, and red pepper flakes.
- Sauté aromatics: Heat sesame oil in a large skillet or wok over medium heat. Add garlic and ginger, and cook for 1 minute until fragrant.
- Toss in veggies: Add the shredded carrots and green onions to the pan. Sauté for 2–3 minutes until slightly tender.
- Combine and stir: Add the cooked noodles to the skillet, pour in the sauce, and toss everything together until evenly coated and heated through.
- Serve: Garnish with fresh cilantro, chopped peanuts, and a squeeze of lime. Serve hot and enjoy!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Crockpot White Russians
Crockpot Meatballs In Onion Gravy
Crockpot Apple Cider
