better than takeout thai drunken noodles #dinner #vegetables

better than takeout thai drunken noodles #dinner #vegetables

30 Minute Better Than Takeout Thai Drunken Noodles… with all the mid year vegetables. Brisk cooking, sans gluten rice noodles hurled in a sweet and zesty Thai sauce with lean chicken, zucchini, garden new ringer peppers, carrots, and summer basil. Each chomp is loaded up with saucy noodles, scrumptious vegetables, and traces of sweet basil. It's so great and a lot more advantageous than something you may discover at your preferred Thai spot. Significant reward? This is made for the most part in one skillet and without the utilization of your stove.

In the event that you are a vegan, you can undoubtedly preclude the chicken from this formula. I'd suggest including cut mushrooms or an expansion ringer pepper. At that point simply swap the fish sauce for extra soy sauce, and use hoisin sauce instead of clam sauce. They won't be conventional inebriated noodles, yet regardless they'll be madly delightful.

My preferred part? These noodles are so great extra and would ideal for pressing up for lunch the next day. My recommendation? Add salty peanuts to give the noodles a flavor lift and a little crunch as well. Delish.

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better than takeout thai drunken noodles #dinner #vegetables


  • 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 jalapeño 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.

3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, Fresno peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.

4. Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy!

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