BVC Eats: Spicy Thai noodles

This is not Pad Thai. (The story of Pad Thai is pretty fascinating, and just shows that not all awesome street-food-slash-peasant-food-slash-junk-food was invented in the dark ages.)

This is a milder, simpler recipe that you can make up in advance for a picnic or a party. It doesn’t mind sitting on the picnic table all day, and it keeps well for a few days. But you won’t have it around that long. It will call to you from the refrigerator in the depths of the night.

1 T peanut oil
1 lb. thin egg noodles or thin spaghetti
1 T toasted sesame oil


3 T soy sauce
3 T tahini (sesame seed paste)
2 T unsweetened brewed tea
2 T toasted sesame oil
1 T hot chili oil
5-10 T minced fresh ginger
1 tsp sugar
6 green onions, sliced thin
2 T minced garlic (depends on your garlic tolerance)
Fresh ground black pepper
Sesame seeds for garnish


  1. Boil noodles al dente with the peanut oil in the water to prevent sticking. Drain and rinse under cold water. Drain again and toss with the first T sesame oil.


  1. Mix all ingredients and pour them over the noodles. If it’s too thick, thin it with a little more peanut or sesame oil.
  2. Toss dressing to coat noodles. Sprinkle with sesame seeds.

large green onionWarning: the colder this dish gets, the odder the texture gets, because the oils stiffen up on the noodles. Let it stand until it is room temperature before serving. I don’t know if you can warm it in the nuke without toughening the noodles…I wouldn’t try that.



BVC Eats: Spicy Thai noodles — 5 Comments

  1. 5-10 Tablespoons of ginger? Like half a cup? (Hot day here today – noodles for dinner sound really good!) Thanks!

  2. If I forget the hot chili oil and the pepper I might be able to tolerate this. Funny how I can tolerate curry–ginger based–but pepper based spices have me rolling on the floor in agony just thinking about them.

    Wonder how this would taste with curry?

    • It would be more like a Singapore noodle dish than a Thai one, is my guess — but aren’t curries also spiced with ground hot chilis? Or do you make all your curries from scratch?

  3. I wonder how this would be on “zoodles” (the zucchini or yellow squash twist-sliced noodles that aren’t grain/starch) — I’ll bet it would work just fine.