It was time to clean out my kitchen cupboards. I had this small bottle of sriracha sauce that remained last year from my attempt to cook a few different Thai dishes such as Pad Thai and Sriracha Honey Chicken. I originally wanted to finish using up my sriracha sauce as fast as I could, before the year ends, but it is already 2016!
I had to think up something to cook with whatever else that remains in my kitchen. Linguine. This dish with linguine and sriracha is like a match made in heaven because the pasta noodles are able to soak up and complement the spiciness of the sauce without becoming too overwhelmed by it. That’s the best thing about having an endless supply of pasta noodles at home. It can be used to cook anything. Everything.
The linguine tastes oh so good. Try it, you’ll love it too.
- Linguine: 500g
- Olive oil: 1 tbsp + 2 tbsp
- Cucumber: 2, halved, cored & sliced
- Brown mushroom: 200g, sliced thinly
- Garlic: 3 cloves: finely chopped
- Egg: 2, lightly beaten
- Brown sugar: 2 tbsp
- Fish sauce: 6 tbsp
- Sriracha sauce: 6 tbsp
- Coriander: 1 stalk, chopped
- Cook linguine in boiling water till al dente. Rinse with running water.
- Add 1 tbsp olive oil into linguine and stir to coat evenly. Set aside.
- Add 2 tbsp olive oil in wok.
- Add cucumbers, mushrooms and garlic. Fry till cooked and fragrant.
- Add eggs into wok. Leave to set, then scramble with stirrer to mix.
- Add linguine, brown sugar, fish sauce & sriracha sauce. Toss to mix evenly.
- Garnish with coriander to serve.
- You can also use alternative types of pasta such as spaghetti or penne to make this dish.