Spicy Thai Noodles

Stimulate your senses with our Spicy Thai Noodles. Using Hot Shots Mixed Hot Peppers, Seedless Cucumber, Sweet Bell Peppers and Naked Leaf Living Basil.

recipes / peppers / Spicy Thai Noodles


2 Mucci Farms Hot Shots Jalapeño
  Peppers, sliced into fine strips, no
  seeds or ribs

1 to 2 Mucci Farms Hot Shots Red
  Pencil Hot Peppers, finely
  minced (optional)

8 oz (227 g) fresh Chinese noodles,
  or ¼ lb (113 g) dried pasta

2 large red, orange or yellow
  Mucci Farms Sweet Bell Peppers,
  sliced into thin strips 

1 large Mucci Farms
  Seedless Cucumber, sliced
  into thin strips or half moons

1 cup Mucci Farms Naked Leaf
  Living Basil, loosely packed

1 cup mung bean sprouts

8 scallions, finely
  sliced into thin strips

½ cup roughly
  crushed roasted peanuts


½ cup chunky peanut butter

2 tbsp. lime juice or rice wine vinegar

3 tbsp. chili sauce to taste

1 tbsp. toasted sesame seed oil

3 tbsp. soy sauce

1 tbsp. sugar or honey

1 clove garlic finely grated

3 tbsp. warm water


· Cook noodles according to package directions. Drain and transfer to a
  large bowl of ice water until thoroughly chilled.

· Whisk together peanut butter, soy sauce, chili sauce, lime juice, sesame
  seed oil, garlic, sugar or honey, and water, in a large bowl.

· Add bell peppers, cucumber, bean sprouts, basil leaves, scallions,
  jalapeños, and pencil hot peppers (if using). Toss to combine.

· Top with roasted peanuts, serve immediately.



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