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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.
Servings: 4
Print Recipe
  • 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

  • DRESSING:

  • 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

  • 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.

Products In This Recipe:

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