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

  • 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

  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. 
Continue to read click HERE

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here