Thai Noodles-Lisa

Name: Thai Noodles-Lisa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup corn oil; 3 T sesame oil; 1 teasp. crushed dried red pepper flakes; 3 T honey; 2 T soy sauce; 1 teasp salt; 8 oz dry spaghetti; 2 T cilantro; 1/4 cup green onions; 1/4 cup crushed dry roasted peanuts

Eats Now Editorial Team · 1007 kcal · Pasta & Noodles

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Thai Noodles-Lisa – a delicious recipe with corn oil, sesame oil, red pepper, T, T, salt. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1/4 cup corn oil
3 T sesame oil
1 teasp. crushed dried red pepper flakes
3 T honey
2 T soy sauce
1 teasp salt
8 oz dry spaghetti
2 T cilantro
1/4 cup green onions
1/4 cup crushed dry roasted peanuts

1
stir red pepper, corn oil, and sesame oil over medium heat until red pepper turns slightly brown
2
add honey, soy sauce, salt and whisk well
3
turn off heat and let sit while you cook pasta
4
rinse noodles under cold water and add oil mixture to noodles stir well and refridgerate
5
add onion, cilantro and peanuts when ready to serve

1007

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup corn oil, 3 T sesame oil, 1 teasp. crushed dried red pepper flakes, 3 T honey, and more.

Yes, Thai Noodles-Lisa falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1007 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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