Thursday, September 19, 2019

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.

Ingredients
Meat
1/2 lb Chicken breast, boneless
Produce
2 Carrots
1 Fresno peppers or jalapeno peppers, red
3 cloves Garlic
4 Green onions
1 Red bell pepper
2 Shallots
1 cup Thai basil or regular basil, fresh
1 Zucchini, medium
Condiments
3 tbsp Oyster sauce
1 tbsp Thai fish sauce
Pasta & grains
8 oz Wide rice noodles
Oils & vinegars
2 tbsp Sesame oil or extra virgin olive oil
Other
2 teaspoons honey or maple
1/3 cup Low sodium soy sauce or liquid aminos