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Thai stir-fry noodles with linguine, scrambled eggs, zucchini, mushrooms in sweet-spicy sauce with brown sugar, soy sauce, sriracha, fresh ginger, topped with crushed peanuts and cilantro

Thai Stir-Fry Noodles One-Pot Version

Quick Thai stir-fry noodles with vegetables and eggs in sweet-spicy sauce—everything cooks sequentially in one pot for easy 25-minute dinners! ​
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound linguine
  • Salt for pasta water
  • 2 tablespoons brown sugar
  • ⅓ cup low-sodium soy sauce
  • 1½ tablespoons sriracha hot sauce adjust to taste
  • 2 inches fresh ginger grated
  • 2 large eggs lightly beaten
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil divided
  • 1 zucchini cut in half vertically then sliced
  • 8 ounces mushrooms chopped
  • 3 cloves garlic minced
  • ¼ cup peanuts chopped
  • 4 green onions chopped
  • 1 handful fresh cilantro chopped
  • Lime wedges for serving optional

Equipment

  • Large stock pot OR high-sided skillet
  • Colander
  • Medium bowl
  • Sharp chef's knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Box grater or microplane

Method
 

  1. Fill large stock pot halfway with salted water and bring to boil. Add linguine and cook according to package directions. Drain and set aside in colander.​
  2. While pasta cooks, combine brown sugar, soy sauce, sriracha, and grated ginger in bowl. Whisk well and set aside.​
  3. Return empty pot to stove over medium heat. Add 1 tablespoon olive oil. Add beaten eggs and red pepper flakes, stirring to scramble. Once cooked, set aside with pasta.​
  4. Return pot to stove, heat remaining 1 tablespoon oil over medium heat. Add zucchini, mushrooms, and garlic. Sauté over medium-high heat 5-6 minutes until cooked through.​
  5. Turn heat to low. Add pasta and eggs back to pot. Pour sauce mixture over top. Using wooden spoon, stir well to coat everything with sauce.​
  6. Remove from heat. Add peanuts, green onions, and cilantro; stir to combine. Serve immediately with lime wedges.​

Notes

Leave pasta in colander: Saves a dish and keeps noodles warm.​
Don't wash pot between steps: Each component adds flavor to the next.​
Adjust spice: 1½ tbsp sriracha is spicy; start with ½ tbsp for mild.​
Add protein: Cook chicken after eggs, shrimp with veggies, or add crispy tofu at end.​
Rice noodles: Soak in hot water 15-20 min instead of boiling, adjust sauce quantity.
​
More veggies: Add bell peppers, carrots, broccoli, snap peas, bean sprouts.​
Storage: Keeps 4-5 days in fridge; tastes better the next day!​
Serve cold: Delicious as cold leftovers for lunch.​
Make it vegan: Omit eggs, add tofu or tempeh.​
Low-carb: Substitute zucchini noodles, add in last 2 minutes.​
Calories
Approximately 425 kcal per serving without added protein (4 servings)
Protein
Approximately 14 g protein per serving from eggs, pasta, and peanuts