Super yummy. Especially great on eggs. We can’t get enough.
I added chicken to the recipe and it was delicious!!! The sad thing is I had no leftovers for lunch!
Marion, last night cooking for my client, last minute she asks me to make a noodle dish for supper…I’m like “oh, I have the perfect recipe”. I was looking for an opportunity to try this recipe and it was fabulous!! I did it with linguine but let the noodles cook in the sauce and added more chili sauce and soy to bring it home. They were raving! Thank you Chef.
Love the cookbook!! Everything I have made was just what I expected. Which is saying a lot!! I have over a 1000 + cookbook few do I really use most of it. But I am cooking my way through it ❤️
Never tried this before but it was absolutely amazing and delicious
I had been so excited to make this dish, I finally made it and it DID NOT disappoint!! Im not quite as daring and decreased the chili a little, I did use 2T each chili oil and crisp… it was perfect!!!
I stumbled across your ( and Mama Noi! ☺️) cooking videos on Facebook, and thoroughly enjoy them. I’m pretty experienced cook, but not with Thai cuisine. I made these noodles, and your Chinese Pepper Chicken. Both were so yummy. I have told my family and friends to look you up as well. Thank you for graciously sharing your talents!
I had been so excited to make this dish, when I finally did, it DID NOT disappoint!! I am not as daring so I decreased the ground chili a bit but used 2T each chili oil and crisp… it was so delicious!!
I’ve been following Marion for a while now, I even started enjoying cooking 😉
I’m very curious how her coconut sriracha tastes like (unfortunately, unavailable in Europe 🤷🏻♀️).
I cooked this delicious dish for dinner and I just add shredded cooked chicken on the last minute of cooking time. Hubby love it. Definitely making this again 😊
This is a go to lunch in our house when we have cravings for spicy comfort food.
Home made Chilli oil and lots of coriander is key to this delicious recipe
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400g (14 oz) dried pappardelle pasta
1 cucumber, sliced into long fine strips
Spicy sauce:
¼ cup vegetable oil
5 garlic cloves
2 tsp chilli powder
1 tbsp sesame seeds
fresh coriander (cilantro)
4 tbsp Marion’s Kitchen Crispy Chilli Oil
3 tbsp soy sauce
2 tbsp Chinese black vinegar*
2 tsp sweet dark soy sauce
Cook the pappardelle in boiling salted water according to packet instructions (boil the kettle to give you a head start on the water!).
For the spicy sauce, heat the vegetable oil in a small saucepan over medium-high heat for 2-3 minutes or until just hot. In the meantime, peel and finely chop the garlic. Add to a large heatproof bowl, followed by the chilli powder and sesame seeds. Finely chop some of the coriander stems and add those too, reserving the leaves for later. Add the chilli oil or crisp, then the soy sauce, vinegar and sweet dark soy sauce. Give everything a mix until well combined.
Once the oil is hot, pour it over the spicy sauce mixture and stir to combine.
Use tongs to transfer the hot pasta into the spicy sauce mixture. Toss until well combined. Divide among serving bowls and top with cucumber and roughly chopped coriander leaves.
– You can find Chinese chinkiang black vinegar in an Asian grocer. If you can’t get a hold of it, you could also use a mix of balsamic and white vinegar instead.
