SPICY THAI NOODLES

For most of my life, I was never a super adventurous eater. If a meal had meat and pasta or potatoes I was good to go. Fruit wasn't so much my thing, but I loved broccoli. Shrimp freaked me out, and I didn't like most seafood other than salmon. Thai, sushi, and Indian were definitely off the table.

However, in the past 3-4 years I'm glad to say I have expanded my taste buds soooo much more. The past week I was strangely craving Thai, which pretty much never happens, so I made these spicy thai noodles I found on Pinterest. It was so easy and tasted just like something I would get from a thai restaurant. 

Spicy Thai Noodles 

recipe from Domestic Superhero

1 pound linguine

2 tbsp olive oil, divided

2 large eggs, beaten

1/2 tsp crushed red pepper flakes

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

8 ounces mushroom, chopped

3 cloves garlic, minced

2 tbsp brown sugar

1/3 cup low sodium soy sauce

1 tbsp Sriracha hot sauce

2 inches fresh ginger, grated

1 handful fresh cilantro, chopped

green onions, chopped

Boil water and add linguine, cooking 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.

In a large skillet, add 1 tbsp olive oil and heat over medium heat. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta. Heat the remaining 1 tbsp oil over medium heat. Add 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 green onions and cilantro; stir to combine.