Spicy Thai Noodles

I tried a recipe today for spicy noodles and I'm not exactly sure how they thought it was worth eating because it was AWFUL! WAY too much oil and not enough other good flavor. I might as well have soaked plain noodles in vegetable oil and called it dinner. Gross!

Thankfully I'm competent in the kitchen and was able to salvage the recipe by adding some flavors and removing some others.

My husband can't stand Thai food and he inhaled two bowls of this and asked for more. He was bummed when I told him it was gone. This recipe will make four to six servings, depending on how much you want, but it should most likely be doubled if you're cooking for more than three people because they will want seconds. It's that good. :)

If youv'e never had Thai food, you should be aware that when they say "spicy," they're not kidding. This has a great heat and isn't for tender tummies. It's not overpowering, but does bring some fire.

1 16oz box linguine pasta
¼c sesame oil (you will have extra)
1-2 T crushed red pepper flakes
6T honey
6T soy sauce
¼ tsp ground ginger
1 carrot, peeled and shredded
1 bunch green onions, diced
2 chicken breasts, cleaned and cut into thin stir-fry strips (pork or beef can also be used)
3-4 button mushrooms, sliced
sesame seeds for garnish (optional)

Prepare pasta according to package directions.

While pasta cooks, in a small sauce pan combine oil and red pepper flakes and cook over medium-low heat for about five minutes, then strain out the peppers, reserving the oil. Using a small amount of the pepper oil, stir-fry the chicken with a little dash of soy sauce and a pinch of ground ginger.

In a separate dish whisk together the ginger, honey and soy sauce along with 3-4 T of the pepper oil (refrigerate the rest for next time in an airtight jar or bottle). Combine with the noodles, carrots, onions, mushrooms and chicken. Stir well over medium heat until thoroughly warmed. Garnish with sesame seeds (and crushed red pepper flakes if you prefer it to be hotter).

This is the most delicious dish I've ever made and it's as simple as can be. It can be eaten hot or refrigerated overnight and eaten cold the next day.

Optional ingredients
(mix and match to taste - adding when you put the other vegetables in)
¼ C coconut milk (or heavy cream, if you're not fond of coconut milk)
10-12 oz fresh cut broccoli (or frozen)
2-3 T fresh cilantro
one thinly sliced onion
green pepper strips