Spicy Thai Noodles

I've got some catching up to do!  My oldest has been sick ALL week, so I've been busy playing Dr. Mom.  Here is our dinner from a couple nights ago -- My husband LOVED it! 

Spicy Thai Noodles

** I cut this recipe in half (and served with store-bought frozen egg rolls), and it was the perfect quantity for the two adults!

• 1 pkg linguine or angel hair pasta (1 lb)
• 1 Tbsp crushed red pepper (I LOVE spicy, so I would have used a bit more.. but 1 T was just right so I didn't upset my BF baby who is VERY sensitive to what I eat)
• 1/2 c sesame oil
• 6 Tbsp honey
• 6 Tbsp soy sauce
• Green onions, carrots, cilantro, peanuts, and toasted sesame seeds for garnish

Boil the pasta as directed. Drain and set aside. Finely slice the green onions and cilantro.  Chop the peanuts and carrots (I used my Pampered Chef Chopper, which I use any chance I get!) -- The carrots can also be shredded using a cheese grater if you prefer.

In a small saucepan, heat the oil and crushed red pepper over medium heat for 2-3 minutes. Remove from the heat, and strain the oil through a sieve to remove the red pepper. Whisk the honey and soy sauce into the oil.

Toss the pasta into the sauce.  There will be excess sauce in the bottom of the bowl, but if you let it sit, it will continue to soak it up!  This dish can be served warm OR chilled -- I chilled it for a bit in the fridge before serving.
Top with green onions, cilantro, carrots, peanuts and sesame seeds before serving.

 Happy Eating!