3/4 cup sesame or peanut oil

1 small head garlic, finely chopped

2 smaller shallots, thinly sliced

1 bay leaf

3 Tbsp sesame seeds

3 tsp ginger, grated

1-3 Tbsp crushed red pepper flakes, to taste

1 Tbsp Korean chili flakes

1 Tbsp Milford Spice Company’s Tantalizing Thai

8 oz rice noodles

2 bell peppers, thinly sliced

1 head broccoli cut into florets

1/3 cup soy sauce

1/3 cup chopped fresh cilantro

1/4 cup chopped fresh Thai or regular basil

1/4 cup chopped fresh green onions


In a medium skillet, combine the sesame oil, garlic, shallots, and bay leaf. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Stir in the sesame seeds and ginger, cook 1 minute.

Pour the oil into a large bowl. Add the chili flakes, Milford Spice Company’s Tantalizing Thai, and season with salt (optional).

Cook the noodles according to package directions. During the last 3 minutes, add the bell peppers and broccoli to the water. 

Save 1/4 cup water, then drain. Toss the hot noodles, soy sauce, and all of the herbs with the chili oil, add water to thin to reach desired consistency.

Serve the noodles with additional chili oil and green onions.

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