After a whirlwind day, these Sweet Chili Noodles hit like a Bangkok night market breeze—fiery, fast, and full of flavor. It’s a recipe that balances sweet heat and umami with the ease of a Tuesday night toss.
By blending Thai street food techniques with pantry staples, this dish uses wok-seared noodles and a bold chili sauce to lock in the taste. A side of Cabbage and Pea Salad adds crisp contrast, and a Strawberry Daiquiri with Vodka cools it all down with a tropical wink.
Whether you’re chasing comfort or craving something new, these noodles deliver culinary excitement without the fuss. Let this become your global go-to for weeknight flavor without the jet lag.
Flavor Bomb Alert!
- I first whipped this up after a trip to Chiang Mai—one bite brought me right back to that tiny cart tucked behind a temple. If you’ve ever craved takeout with a homemade edge, this is it.
- I love how adaptable it is—add tofu, leftover veggies, or shrimp, and it still sings. You can totally make it your own without starting from scratch.
- It’s surprisingly waistline-friendly—light oil, low sugar, and high flavor means I don’t feel heavy after. A small win when you’re trying to eat smarter after work.
- Reheats like a dream. I took it for lunch the next day, and coworkers always asked what smelled so good.
- That sweet chili glaze clings to the noodles like a hug—it’s sticky, savory, a little spicy, and just plain addictive.
Sweet Chili Noodles Recipe
Quick, bold, and irresistibly tangy, these Sweet Chili Noodles come together in minutes with a simple soy-chili-garlic sauce. Tossed hot with your favorite noodles and topped with fresh green onions, this dish delivers big flavor with minimal effort—perfect for a cozy night in or mid-day snack.
Equipment
- Medium pot
- Strainer or colander
- Mixing bowl
- Whisk
- Tongs
- Measuring spoons
- Medium serving bowl
- Microwave-safe bowl
Ingredients
- 2 tsp sesame oil
- 4 tbsp Braggs liquid aminos
- 8 oz uncooked spaghetti pasta noodles use gluten free if needed
- 2 tbsp sugar
- ½ tsp granulated garlic
- 1½ tbsp chili garlic sauce
- ⅓ cup chopped green onions, green part only
Instructions
- Bring a medium pot of water to a boil and cook the noodles according to the package instructions.
- Once cooked, drain them well but do not rinse.
- While the noodles are cooking, combine the sauce ingredients—excluding the green onions—in a microwave-safe bowl.
- Whisk thoroughly and microwave for about 30 seconds until the sugar dissolves.
- Transfer the cooked noodles to a medium serving bowl, pour in the warm sauce, and use tongs to toss everything together until evenly coated.
- Garnish with chopped green onions on top.
- Serve immediately and enjoy!
Notes
- Bragg’s Liquid Aminos is ideal for this recipe due to its well-rounded umami flavor.
- Low-sodium soy sauce works but may taste saltier—adjust to taste if using.
- You can use any type of noodles: rice noodles for a gluten-free version, soba, or even instant ramen.
| Nutrition | Value |
| Calories | 430kcal |
| Carbohydrates | 66g |
| Fibre | 3g |
| Fat | 13g |
| Protein | 11g |
Tips To Ease Your Job!
- Microwave the sauce for just 30 seconds to dissolve sugar faster and blend flavors without using the stove.
- Stick with spaghetti or use pre-cooked noodles to save time on boiling—just toss and go!
- Chop green onions in advance and store in the fridge for an easy garnish that adds freshness and crunch.
- Measure sauces directly over the mixing bowl to cut down on cleanup—less mess, more flavor.
- Use kitchen tongs for tossing noodles—they coat everything evenly and make serving a breeze.
