Spicy Thai Noodles with Tofu


Man, oh man—nothing hits the spot quite like a bowl piled high with steaming hot noodles on a cool fall evening. And you can't go wrong with this particular noodle recipe, which utilizes Sriracha and as many sautéed veggies as you deem appropriate. The protein is optional (this is a killer vegetarian or #MeatlessMonday meal, in our opinion), but you can't go wrong with frying up some tofu and tossing it in at the last minute for a crunchy, filling add-in. See our quick and easy directions for fried tofu at the bottom of this recipe.

Bonus: if autumn's ragweed is firing up your allergies, this spicy recipe will clear up your sinus cavities in no time.


  • 1 pound linguine noodles
  • Olive oil
  • 2 large, beaten eggs
  • 1/2 tsp crushed red pepper flakes (or more if you're a bit of a spice daredevil)
  • your selection of veggies, chopped; allow us to suggest the following:
    • zucchini
    • green pepper
    • mushroom
    • carrot
    • onion
  • 1 tablespoon Sneaky Greens Organic Garlic
  • 2 tablespoons of brown sugar
  • 1/3 cup of soy sauce
  • 1 1/2 tablespoons Sriracha hot sauce (or more)
  • 2 inches fresh ginger, grated
  • 1 handful of fresh cilantro, chopped
  • 4 green onions, chopped
  • 1/4 cup peanuts, chopped and lightly toasted


  1. First, we recommend chopping up your veggies and having them on standby.
  2. Next, fill up your biggest stock pot with water and plenty of salt. Bring the water to a boil and cook the linguine noodles until al dente. Try not to overcook them or you'll end up with a pile of mushy noodles on your hands. Drain and set aside. 
  3. While your noodles are cooking, grab a small bowl to make your sauce. Add the brown sugar, soy sauce, Sriracha and ginger to the bowl and whisk together to combine. 
  4. Once the noodles are done and drained, add the now-empty pot back to the stove and heat a good splash of olive oil over medium heat. Crack your eggs into the pot, add the red pepper flakes, and stir. Cook the eggs until they're nice and scrambled. Once the eggs are cooked, scoop them onto a plate and set it aside (we'll add 'em back in at the end).
  5. Add another hefty splash of olive oil, then add your mountain of veggies and the tablespoon of Sneaky Greens Organic Garlic. Sauté the veggies for five or six minutes or until softened and cooked through.
  6. Finally, add the noodles back to the pot. Add the eggs back to the pot. Add the sauce to the pot. Stir it all to combine.
  7. For toppings, we suggest a handful of chopped green onions and some toasted peanuts for extra flavor and texture. If you're a cilantro fan, sprinkle plenty of that green goodness on there as well.


We love tofu, especially when it's golden and crispy on the outside and soft on the inside. If you want to toss some fried tofu into your noodles (we highly recommend it!), just follow these directions:

  1. Before you get started on your noodle recipe, drain a package of extra-firm tofu. Wrap the tofu in saran wrap and place it on a flat surface, like a cutting board. Place something heavy on top of it to compress the tofu and drain out the excess water (we like to use an empty pot or a few small plates). Compress for five to ten minutes.
  2. Heat a pot (not your stock pot) over medium-high heat with organic cooking oil.
  3. When your tofu is done compressing, chop it into inch-long cubes. Drop the cubes in the cooking oil in a single layer and let them cook until nice and golden. You may have to turn them over individually so they fry on each side.

This recipe was adapted from Domestic Superhero.