Better Than Takeout Thai Drunken Noodles

Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil.

Better Than Takeout Thai Drunken Noodles


INGREDIENTS
  • 8 ounces wide rice noodles
  • 1/3 cup low sodium soy sauce or liquid aminos
  • 3 tablespoons oyster sauce
  • 1 tablespoon Thai fish sauce
  • 2 teaspoons honey or maple
  • 2 tablespoons sesame oil or extra virgin olive oil
  • 1/2 pound boneless chicken breast, cut into strips (optional)
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced or grated
  • 1-2 red Fresno peppers or jalapeƱo peppers, seeded and chopped
  • 4 green onions, chopped
  • 1 medium zucchini, cut into ribbons or chopped
  • 1 red bell pepper, thinly sliced
  • 2 carrots, cut into ribbons or chopped
  • 1 cup fresh Thai basil or regular basil, roughly chopped

INSTRUCTIONS
  1. Cook the rice noodles according to package directions. Drain.
  2. Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl. 
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