Spicy Thai Noodles

How about a cold noodle dish? No meat, all delicious noodles! 🙂 Spicy Thai Noodles are great warm and still just as great cold.

Spicy Thai Noodles


  • 1 box gluten free linguine or angel hair pasta (your favorite – I recommend De Boles)
  • 2-4 tablespoons crushed red pepper (depending on how spicy you like it)
  • 1/4 cup vegetable oil
  • 1/2 cup sesame oil
  • 6 tablespoons honey
  • 6 tablespoons gluten free soy sauce
  • Green onions
  • Cilantro
  • Honey Roasted Peanuts
  • Toasted Sesame Seeds
  1. Boil noodles as instructed. Drain
  2. Chop green onions, cilantro and peanuts
  3. Heat both oils and crushed red pepper over medium heat in a small pan.
  4. To pepper oil, whisk in honey and soy sauce.
  5. Toss mixture with noodles.
  6. Refrigerate overnight or until cold.
  7. Before serving, top each individual serving with onion, cilantro, peanuts and toasted seeds.
  8. Serve cold


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Asian Beef Noodle Bowls

Love Love Noodle Bowls. Rice noodles are amazing and can be paired with anything! With that, another P.F. Chang’s inspired dish. A beef noodle bowl. Once again, this can be done with chicken, lamb, or just veggies!

Asian Beef Noodle Bowl


  • 4 oz uncooked gluten free angel hair pasta (De Boles is an amazing pasta and my gluten free favorite!), broken in half
  • 8 oz fresh sugar snap peas
  • 3-4 carrots peeled and sliced in pieces
  • 5 teaspoons vegetable oil
  • 1 lb boneless beef sirloin steak, cut into 1/4-inch strips
  • 1 medium carrot, thinly sliced (1/2 cup)
  • 1/2 cup teriyaki baste and glaze (from 12-oz bottle) – make sure it is gluten free. Or use your favorite gluten free asian inspired sauce
  • 4 medium green onions with tops, sliced (1/4 cup)
  • 1/2 cup honey-roasted peanuts, chopped
  • Salt to season
  • Crushed red pepper to season
  • Ground black pepper to season
  1.  Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.
  2. In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil with onions about 2 to 3 minutes, until no longer pink and the onions are properly cooked. Remove from skillet,add favorite asian inspired sauce and season to taste add; keep warm.
  3. Add sliced carrots just as the meat was cooked and seasoned and cover until carrots are softt
  4. Serve in bowls; sprinkle with peanuts.

Thai Turkey Lettuce Wraps

Ground turkey is one of my favorite meats to use in cooking because turkey is a rather bland bird so you can add any flavor you want to it! Turkey isn’t just for Thanksgiving and Christmas anymore! These turkey wraps remind me of the P.F. Chang’s Chicken Lettuce Wraps.

Thai Turkey Lettuce Wraps 

These wraps can also be done with ground chicken (just like at P.F. Chang’s) or with ground beef or ground lamb


  • 1 1/4 lb ground turkey
  • 1/4 cup chopped green onions (4 medium)
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 2 tablespoons gluten free soy sauce
  • 3 tablespoons creamy peanut butter
  • 2 teaspoons garlic and red chile paste
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes (or more if you like the spice like I do!)
  • 1 cup shredded carrots
  • 1/3 cup chopped salted peanuts
  • 12 medium Bibb lettuce leaves, rinsed, patted dry with paper towel (Bibb lettuce is the best because of its sturdiness)
  1. In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked and nicely browned; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, soy sauce, peanut butter, garlic paste, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.
  2. To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm with a spicy peanut sauce.