One Pot Spicy Thai Noodles


by: Glo

A tasty one pot noodle dish.


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serves: 6

1 pound linguine

2 tablespoons olive oil, divided

1 package chopped seitan, (I used Westsoy chicken style)

1/2 teaspoon crushed red pepper flakes

1 in zucchini, cut half vertically, then sliced in half circles

8 ounces mushrooms, chopped

3 cloves garlic, minced

2 tablespoons brown sugar

1/3 cup Bragg's Liquid Aminos

2 tablespoons Sriracha hot sauce (this is a lot of spice, tone it down if you don't like spicy)

2 inches fresh ginger, grated

1 handful fresh cilantro, chopped

4 green onions, chopped

1/4 cup peanuts, chopped

Nutrition Facts
One Pot Spicy Thai Noodles

Servings Per Recipe: 6

Amount per Serving

Calories: 458

  • Total Fat: 10.1 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 25.2 mg
  • Sodium: 61.7 mg
  • Total Carbs: 71 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 8.2 g
  • Protein: 21.4 g

how is this calculated?

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1.  Cook linguine according to package directions in a large stock pot. Drain pasta and set aside.

2.  In a medium bowl combine brown sugar, Braggs, sriracha, and ginger; whisk well to combine; set aside.

3.  Return large stock pot to stove, heat over medium heat, add 2 tablespoons olive oil. Add seitan, zucchini, mushrooms, and garlic and red pepper flakes. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.

4.  Turn heat down to low, add pasta back to the pot, then pour the sauce mixture over the top.

5.  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.

6.  Serve immediately.

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