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Add protein: Grilled shrimp, tofu, or shredded chicken work beautifully in this dish.
Make it vegan: Use maple syrup instead of honey and check your pasta brand for egg-free noodles.
Crank the heat: Add a spoonful of chili garlic sauce or a few dashes of hot sauce to amp up the spice.
Herb swap: Try Thai basil instead of cilantro for a slightly anise-like twist.
FAQ:
Q: Can I use frozen mango instead of fresh?
A: Yes! Just thaw it first and drain excess liquid before cooking.
Q: What kind of chili should I use?
A: A red Thai chili will give a strong kick, while a jalapeño is milder. Adjust based on your spice tolerance.
Q: Can I make this ahead of time?
A: You can prep the sauce in advance and refrigerate for up to 2 days. Cook the pasta fresh for best results.
Q: Is this dish kid-friendly?
A: You can reduce or omit the chili to make a sweeter, milder version kids will enjoy.
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