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As most people tend to do when they go to college, they like to experiment…. with lots of things. Now, before you start thinking i’m referring to ANYTHING but food, i’ll stop you before your mind begins to wander off to far. 😉
I went to college at the University of Kansas, which is in Lawrence, Ks. Rock Chalk Jayhawk! We’re best known for our awesome men’s basketball team, the crazy hills the campus is built on and our unique mascot… the Jayhawk! However, something people maybe don’t know is how truly eclectic and unique Lawrence is as a city.
Now, you may be asking yourself how this relates to Thai food. It does, I swear!
While at college I experimented with trying out all the awesome restaurants in town (always a foodie at heart) and thus happened to be the first time I was introduced to Thai food. One of my favorite restaurants to go to was called Zen Zero. It was where I discovered how delicious Drunken Noodles can be!
Drunken Noodles is a Thai dish that is traditionally a bit spicy, garlicky and delicious. It uses flat rice noodles, soy sauce, veggies and some type of meat.
If you’ve got someone that is not as adventurous with different cultures foods, this dish is actually a great one for them to try. It’s got some familiar flavorings to other Asian-style dishes with the garlic and soy sauce. However, a fair warning is that this dish is a bit spicy, so if you do make it for someone (or just for yourself) make sure you like a little heat.
So this dish is not only great because it is super yummy, but you can make the entire thing in one saute pan. I’m all about doing fewer dishes.. isn’t everyone?
Now, the way I made this dish a lightened up version is through the main ingredient – noodles. So the carb count per serving is greatly reduced because of the special noodle I used called Sweet Potato Glass Noodles. These noodles are a much healthier alternative to the traditional rice noodles used in drunken noodle dishes since they are lower in carbs, fat free and no sugar! They are also gluten free!
This is the brand I stumbled across while perusing the Asian foods isle at Central Market here in Dallas.
I did some research and it seems as though these noodles are becoming more and more mainstream. So you should be able to find some at your own grocery store no problem. It may not be the exact brand I am showing above, but as along as they are sweet potato glass noodles, then you’ve got the right thing!
All the other ingredients in this dish should be pretty easy (and may even be in your fridge already!). Soy sauce (or coconut aminos if you prefer), bell pepper, shallot, green onion, chicken and a few other seasonings!
Truth be told, the same sauce you will make for this dish is also what I used on my Spicy Asian Crunch Cabbage Salad. And don’t forget to check out my Skinny Crab Rangoons when you make this dish! They are a great little appetizer to go along with the flavors of the drunken noodles!
Hope you all enjoy this recipe. Let me know if you have trouble finding the Sweet Potato Glass Noodles, but I think they should be easy to track down no matter where you live!
First step is to mix up the sauce. In a mixing medium-size mixing bowl combine the oil, sesame oil, soy sauce, minced garlic, ginger, syrup, Sriracha and lime juice. Whisk everything together and set aside.
Next, you'll boil the noodles & set aside. You'll add them to the dish in a couple steps.
While your noodles cook, begin washing and chopping up all your veggies. Set them aside to have ready to easily add into your skillet. Next, cube the boneless, skinless chicken tenders and set them on a separate plate to get ready to go in the skillet shortly.
In a large sauté pan over medium heat, add in 1 Tbls. avocado oil and the thinly sliced shallots. Allow them to get crisped up, stirring frequently to prevent burning. This should take about 5 minutes. Once they edges start to brown, scoop them from the pan and set aside to add in later.
Next, toss in the cubed chicken and all the sauce. Stir all the chicken around and bring the sauce to a simmer, cover and allow to cook for 10 minutes. Be sure to stir the chicken around once during this time to make sure it cooks evenly!
After the chicken has cooked for 10 minutes, toss in all your veggies to the pan. Stir them around and make sure they get a nice bath in the sauce. Then cover and let simmer another 10 minutes. (NOTE: if you use other veggies in this dish, this cook time may vary, so just keep an eye out)
Finally, you'll stir in the noodles into the pan. Giving them a really good chance to soak up all the flavor of the sauce, let them simmer in the pan for 2-3 minutes. Then you will sprinkle on the crispy shallots, chopped green onion and SERVE!
Serving Size 1 cup
Servings 8
xoxo Ashley
Ingredients
Directions
First step is to mix up the sauce. In a mixing medium-size mixing bowl combine the oil, sesame oil, soy sauce, minced garlic, ginger, syrup, Sriracha and lime juice. Whisk everything together and set aside.
Next, you'll boil the noodles & set aside. You'll add them to the dish in a couple steps.
While your noodles cook, begin washing and chopping up all your veggies. Set them aside to have ready to easily add into your skillet. Next, cube the boneless, skinless chicken tenders and set them on a separate plate to get ready to go in the skillet shortly.
In a large sauté pan over medium heat, add in 1 Tbls. avocado oil and the thinly sliced shallots. Allow them to get crisped up, stirring frequently to prevent burning. This should take about 5 minutes. Once they edges start to brown, scoop them from the pan and set aside to add in later.
Next, toss in the cubed chicken and all the sauce. Stir all the chicken around and bring the sauce to a simmer, cover and allow to cook for 10 minutes. Be sure to stir the chicken around once during this time to make sure it cooks evenly!
After the chicken has cooked for 10 minutes, toss in all your veggies to the pan. Stir them around and make sure they get a nice bath in the sauce. Then cover and let simmer another 10 minutes. (NOTE: if you use other veggies in this dish, this cook time may vary, so just keep an eye out)
Finally, you'll stir in the noodles into the pan. Giving them a really good chance to soak up all the flavor of the sauce, let them simmer in the pan for 2-3 minutes. Then you will sprinkle on the crispy shallots, chopped green onion and SERVE!