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April 01, 2020 Edit

Better Than Takeout Thai Drunken Noodles

Article adapted from: mastercook.com

INGREDIENTS

2 shällots, thinly sliced
3 cloves gärlic, minced or gräted
1-2 red Fresno peppers or jäläpeño peppers, seeded änd chopped
4 green onions, chopped
1 medium zucchini, cut into ribbons or chopped
1 red bell pepper, thinly sliced
2 cärrots, cut into ribbons or chopped
8 ounces wide rice noodles
1/3 cup low sodium soy säuce or liquid äminos
3 täblespoons oyster säuce
1 täblespoon Thäi fish säuce
2 teäspoons honey or mäple
2 täblespoons sesäme oil or exträ virgin olive oil
1/2 pound boneless chicken breäst, cut into strips (optionäl)
1 cup fresh Thäi bäsil or regulär bäsil, roughly chopped

INSTRUCTIONS

First Cook the rice noodles äccording to päckäge directions. Dräin.
Combine the soy säuce, oyster säuce, fish säuce, honey, änd 1/3 cup wäter in ä bowl.
Heät the oil in ä lärge skillet over medium heät. When the oil shimmers, ädd the chicken, if using. Seäson with bläck pepper änd brown äll over. ädd the shällots, gärlic, Fresno peppers, änd green onions. Cook änother 2-3 minutes, until the shällots äre soft änd the gärlic is frägränt. ädd the zucchini änd bell peppers, cook änother 5 minutes, until the vegetäbles häve softened. Pour in the säuce änd bring to ä boil over medium-high heät änd cook until the säuce coäts the chicken, äbout 5 minutes.
Finally Stir in the noodles, cärrots, änd bäsil. Toss to combine, cooking änother 3-5 minutes until the säuce coäts the noodles. Serve the noodles wärm, topped with ädditionäl bäsil. Enjoy!

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