Thai Chili Oil Noodles with Sesame and Garlic Recipe
This recipe is so easy, it is a staple in my house. I use fresh, wide flat-rice noodles, sometimes called Chow Fun noodles, or the widest Thai rice noodles. This dish comes together super fast and you want to serve it immediately. It is best to have everything ready for the fast cook. See the Prep-Ahead Tip at the bottom of the recipe.
Ingredients
- Aromatics
- 2 tbsp freshly minced ginger
- 4 green onions, minced
- 6 cloves garlic, minced
- 2 bird chilis, minced, or 1 tbsp of gochugaru
- (Korean red pepper flakes)
- 1-2 tbsp sesame seeds
- 12 oz wide flat rice or wheat noodles
- Salt for the water
- ¼ cup sunflower or grapeseed oil
- 1 tsp sesame oil
- 1½ tbsp light soy sauce
- 1½ tbsp dark soy sauce
- 1½ tsp rice vinegar
- 1 tbsp sesame paste (I use tahini)
- 1 tbsp hot chili sauce or oil, use gochujang,
- sriracha, Thai chili sauce, samba olek or
- Chinese chili garlic oil
- 1-2 tsp brown sugar
- 3-4 tbsp crushed peanuts
- 2 baby cucumbers, ends removed and
- julienned
Instructions
- 1
Have all the aromatics ready and waiting in a large heatproof bowl (ginger to sesame seeds).
- 2
Bring a pot of water to boil, add a little handful of salt to the water. Cook noodles according to the package direction, reserve about 1 cup cooking liquid and drain.
- 3
Heat the neutral oil and sesame oil in a fry pan until smoking.
- 4
Carefully pour the hot oil over the aromatics, gently stir.
- 5
Add the soy sauces, vinegar, sesame paste, chilli sauce and sugar, stir. Add a splash of cooking liquid, stir until the sauce is quite loose but creamy in appearance. Add a little more cooking liquid if necessary.
- 6
Add the noddles an a splash of cooking liquid, stir and lift to toss. Add more cooking liquid to loosen.
- 7
Add most of the peanuts, toss. Scrape onto a serving platter, serve the cucumbers on top of the noodles but over to one side in a pile. Sprinkle the rest of the peanuts on top.
- 8
Serve immediately. Serves 3-
- 9
Prep-Ahead Tip: Have all the aromatics waiting in the large heatproof bowl (this can be done hours ahead). Have the oil waiting in the fry pan to be heated. The noodles can be cooked well in advance, reserve the cooking liquid and rinse the noodles with cold water. Right before eating, loosen the noodles up under a hot water tap, heat the oil, pour over the aromatics and then continue with Step 5.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture and flavor.
- Can I Freeze This?
- Most main dishes freeze well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator.
- Meal Prep Tip
- Double the recipe and freeze half for a future weeknight dinner. It saves time and ensures you always have a homemade meal ready.
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Frequently Asked Questions
How do I make Thai Chili Oil Noodles with Sesame and Garlic?
This Thai Chili Oil Noodles with Sesame and Garlic recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 22 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this thai chili oil noodles with sesame and garlic ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.