halfbakedharvest4.2
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.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
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!
oyster sauce3 tablespoonsgarlic, minced or grated3 clovesmedium zucchini, cut into ribbons or chopped1carrots, cut into ribbons or chopped2
Nutrition Facts
calories
426 kcal
serving Size
1 serving
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