Spicy Thai Noodles

I was scrolling through pinterest one day and came across this. I knew Bob wouldn't like it but I do have some that eat spicy food here, including me, so I thought I'd give it a try one night when he wasn't home. Those that ate it really enjoyed it. Best thing? It's a one pot dish. It's also vegetarian but is easy enough to add either shrimp or chicken to it. I think it'll show up on the lunch menu occasionally this fall.

Spicy Thai Noodles
serves 6

1 lb linguine
2 tbsp olive oil, divided
2 large eggs, lightly beaten
1/2 tsp crushed red pepper flakes
1 zucchini, cut in half vertically, then into half circles
8 oz mushrooms, chopped or sliced
3 cloves garlic, minced
2 tbsp brown sugar
1/3 c low sodium soy sauce
2 tbsp Sriracha hot sauce (use less if you don't want it super spicy)
2 inches fresh ginger, grated
1 handful fresh cilantro, chopped
4 green onions, chopped
1/4 c peanuts, chopped

In a large stockpot, cook the linguine according to package directions. Drain and set aside. In a small bowl, combine the brown sugar, soy sauce, Sriracha, and ginger; whisk well to combine and set aside.

Return the stockpot to the stove, heat over medium heat and all 1 Tbsp of olive oil. Add beaten eggs and red pepper flakes, stir to scramble the eggs. Once cooked, set aside with the noodles.

Return the stockpot to the stove and heat remaining tablespoon of oil on medium high heat. Add zucchini, mushrooms, and garlic; saute 5-6 minutes until veggies are cooked through.* Turn the heat down to low, add the noodles and eggs back to the pot, stir the sauce mixture then add that on top. Stir well to coat the pasta and veggies with the sauce. Remove from the heat and add the cilantro, green onions and peanuts. Stir to combine.

Serve immediately. This is also good the next day served cold.

*If you want to add shrimp, add it with the veggies when there's 2-3 minutes left.

recipe from the Domestic Superhero