Spicy Thai Noodles With Shrimp
I absolutely love recipes that allow you to use those leftover veggies you have hanging around in the refrigerator. This recipe is just so versatile and delicious.
Spring is here and I have noticed that I have gained a few extra pounds so I have been working towards eating a bit healthier lately. You know, adding more vegetables, fruit, lean protein and cutting out as much processed food as possible. This recipe is perfect to aid in those goals.
I reworked this recipe a bit from what it was originally. Like I said at the beginning of this post, this recipe is so versatile and perfect to help use those veggies in the refrigerator that may be a bit close to needing to be tossed. (Be sure to check out our post on How To Make Your Groceries Stay Fresh Longer and Stop Throwing Away Money )
It just so happened that I had a zucchini that was getting a bit soft and a container of mushrooms that were close to getting funky (both of which are called for in this recipe). I also had half an onion that was leftover from making an omelet, so I decided to throw that in as well. Next time I make this I am going to add in some broccoli, yellow squash, and snow peas as well. Heck, I may even toss in a handful of kale or spinach too!
The other thing that I did with this recipe is changed out the type of pasta. It originally called for just plain spaghetti. Since I am trying to make those healthy changes, I used whole wheat linguine. Not only is it better for you but I believe it has a better flavor and stands up better to a stronger sauce, such as this Thai sauce.
As for the protein in this recipe, it originally didn’t call for anything. I happened to have a package of shrimp in the freezer so I thought I would toss those in. Feel free to use any other type of lean protein such as chicken, fish, turkey, pork or even some tofu.
The other place that you can change this recipe up if you would like is the eggs. I personally don’t find anything wrong with eggs and feel that they may help to keep you feeling satiated longer. I do know, however, that there are some people that due to various reasons don’t use whole eggs. Feel free to use just the whites ( I might increase the amount to 3) or you could use egg substitute which can be found in your grocery store by the eggs. Now if you are completely opposed to eggs, leave them out altogether.
As I said, Spicy Thai Noodles With Shrimp is versatile. The other great thing about this recipe is that it literally can be made in one pot!! Yep, you heard me right….. ONE POT!!
I don’t know about you, but the less that I have to clean up, the better! I will confess though when I made it this time I did do it in two pots so that I could get some good pictures for y’all. So I cooked the pasta in a large pot and did the rest in a large, high-sided frying pan. (Truth be told, it really didn’t bother me too badly to have to wash that pasta pot.)
One last little thing, this recipe is spicy! If you don’t like as much “heat” cut back on the Sriracha. Enjoy!
Spicy Thai Noodles With Shrimp
- 1 pound whole wheat linguine
- 2 TBS olive oil, divided
- 2 large eggs, lightly beaten
- 1/2 tsp crushed red pepper flakes
- 1 lb peeled and de-veined shrimp
- 1 zucchini, cut in half vertically, then sliced in half circles
- 8 ounces mushroom, chopped
- 3 cloves garlic, minced
- 2 TBS brown sugar
- 1/2 cup low sodium soy sauce
- 2 TBS Sriracha hot sauce
- 2 – 3 inches fresh ginger, grated
- 1 handful fresh cilantro, chopped (feel free to use parsley if you are not a cilantro lover)
- 4 green onions, chopped
- 1/4 cup peanuts, chopped
- In a large stock pot, fill with water and bring to a boil. Add a salt to your water (this is your only chance to season your pasta). Add linguine and cook according to package directions. Drain and set aside.
- In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
- Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
- Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add shrimp, zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
- Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
- Serve immediately.
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