Spring has sprung and with this nice weather, heavy winter dishes are out. Gone are the days where a thick, hearty casserole-style dish would be what my belly needed. For the next few months, I will be passing up foods known to stick to your ribs. It’s time to dust off lighter, fresh recipes to celebrate spring.

I’ve always found that springtime dinners take less time; meat and fish take no time at all on the grill, and dishes like cucumber salad can be thrown together in a flash as a side dish. It’s almost as if the recipes I’m drawn to at this time of year are designed to allow me more time to enjoy outdoors with the extra sunlight.

My biggest hurdle, though, is finding a happy medium – while I’m now constantly craving lighter, even healthier, foods my appetite is still too large to be satisfied by a green salad. These spicy Thai noodles are the best of both worlds; flavorful, filling and dynamic without the heavy, overwhelming ingredients of a winter dish.

Spicy Thai Noodles

Adapted from A Small Snippet food blog

• 1 package of fettuccini noodles
• 2 tablespoons red pepper flakes
• ¼ cup olive oil
• ½ cup sesame oil
• 6 tablespoons honey
• 6 tablespoons soy sauce
• 3 carrots, shredded
• ½ cup green onions
• ¾ cup chopped peanuts
• ½ cup cilantro

Combine red pepper flakes and oils in a small pan and cook over medium heat for approximately 2 minutes. Strain out and discard the flakes, then whisk in honey and soy sauce into the oil. Cook pasta in boiling water until al dente; strain out water and pour noodles into a large bowl. Mix in soy sauce mixture and remaining ingredients until combined. Serve hot or cold.

This noodle dish is just as great a weeknight dinner dish as it is a perfect dish to serve when hosting guests on the weekend. The ingredients feel as if they are simply “thrown together” without thought, while at the same time tasting as if they should from now on only be paired together amidst the mound of noodles. The homemade oil is nutty and spicy; you could cut back on the red pepper flakes if you’re not a fan of the heat, but I found 2 tablespoons perfect. When whisked together with the honey and soy sauce, it becomes perfectly thick in preparation of coating the noodles in a bath of sweet, salty and spicy flavors. The addition of green onions and cilantro awakens the taste buds while the fresh carrots and peanuts bring texture to the dish with crunch. You could even add julienned red peppers or cucumber to the dish to add more healthy tastes.

This dish is delicious when served warm, which worked out in my favor since I couldn’t wait to stuff a forkful of Thai flavors into my mouth. On the other hand, it was so delicious that several times I walked past the fridge and ate some straight from the big, pasta bowl it was stored in. Whether you’d rather scoop some nicely into a pretty bowl for a sit-down dinner or just pick at it each time you enter the kitchen these spicy Thai noodles are a delicious way to welcome spring.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.