(StatePoint) If you’re like many foodies and home cooks today, you’re turning up the heat in the kitchen by preparing spicier meals.

Bringing its 136 years of culinary expertise and its position as a leader in heat to the table, the McCormick brand is here to help you add a kick to your egg dishes, soups, sauces, marinades, noodles and more. With the growing popularity of spicy foods, the brand is catering to Americans’ preferred heat index levels with two new spice offerings—McCormick Crushed Hatch Chile Pepper (mild; 5k-8k Scoville Units) and McCormick Crushed Thai Style Chili Pepper (hot; 48k-50k Scoville Units). Both offer unbeatable flavor thanks to the FlavorSealed technology, which keeps your herbs and spices as fresh, vibrant and aromatic as the day they were packed.

Need some spicy inspiration? Amplified by long-lasting heat and fruity, earthy undertones, this mouthwatering recipe for Thai Chili Drunken Noodles is a fiery, zesty meal that’s quick to make and perfect for any night of the week:

Ingredients:

• 1 package (14 ounces) Thai Kitchen Stir Fry Rice Noodles

• 3 tablespoons soy sauce, divided

• 2 tablespoons plus 1/2 teaspoon sugar, divided

• 1/2 pound (8 ounces) boneless skinless chicken thighs, cut into thin strips

• 1/4 cup oyster sauce

• 1 tablespoon Thai Kitchen Premium Fish Sauce

• 1 teaspoon McCormick Crushed Thai Style Chili Pepper, plus more for sprinkling

• 4 tablespoons vegetable oil, divided

• 1 head bok choy, trimmed and thinly sliced, stems and leaves separated

• 1 cup fresh basil leaves or Thai basil leaves

Directions:

1. Prepare noodles as directed on package. Drain well. Set aside.

2. Meanwhile, mix 1 tablespoon of  soy sauce and 1/2 teaspoon of  sugar in a medium bowl. Add chicken, mix well. Let stand for 15 minutes. Meanwhile, mix remaining 2 tablespoons each soy sauce and sugar, oyster sauce, fish sauce and Thai Style Chili Pepper in a small bowl. Set aside.

3. Heat 1 tablespoon of the oil in large wok or nonstick skillet on high heat. Add chicken; cook without stirring 1 minute. Stir-fry 2 minutes longer or until chicken is browned and cooked through. Remove from pan using slotted spoon. Add bok choy stems; stir-fry until lightly browned, about 3 to 5 minutes. Remove from pan.

4. Heat remaining 3 tablespoons of oil in pan on medium-high heat; add noodles and sauce mixture. Stir-fry about 5 minutes or until heated through and noodles have soaked up sauce. Return chicken and bok choy stems to pan; add basil and bok choy leaves, tossing to mix well. Sprinkle with additional Thai Style Chili Pepper to serve, if desired.

For more hot and spicy cooking inspiration and recipes, visit mccormick.com.

“Americans are exploring new terrain in their cooking, and right now, it’s all about dialing up the heat,” says Giovanna DiLegge, vice president marketing, NA Consumer at McCormick. “With well-balanced spices, you can add bold flavor to elevate your meals.”