Recipe | Thai Drunken Noodles with Chicken | cookithealthier.com

RECIPE |Thai Drunken Noodles with Chicken

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!

Recipe | Thai Drunken Noodles with Chicken | cookithealthier.com

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.

Recipe | Thai Drunken Noodles with Chicken | cookithealthier.com

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.

Recipe | Thai Drunken Noodles with Chicken | cookithealthier.com

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!

Yields8 Servings

I N G R E D I E N T S //
 7 oz Sweet Potato Glass Noodles (this was two packages with the brand I used)
 1 lb chicken tenders, skinless & boneless
 1 green bell pepper, chopped
 1 red bell pepper, chopped
 ½ cup chopped green onions
 2 shallots, thinly sliced
 1 tbsp avocado oil
 1 cup mung bean sprouts
 ¼ cup julienned Thai Basil (optional- I was unable to find this ingredient, but if you can find it, It would add a nice flavor to the dish)
For the sauce:
 ¼ cup avocado oil
 ¼ cup cup soy sauce or coconut aminos for a soy free option
 2 tbsp sesame oil
 1 tbsp freshly grated ginger
 2 tbsp pure, organic maple syrup
 1 tbsp minced garlic
 2 tbsp Sriracha sauce
 1 lime, juiced

D I R E C T I O N S //
1

In a mixing bowl, combine all the sauce ingredients together with a whisk until everything is combined! Set this aside for a few minutes while you prep your other veggies, noodles and chicken.

2

In a stock pot add in water and a little sesame oil to boil your sweet potato glass noodles in. Bring the water to a boil and then add in the noodles. Allow them to boil for 6 minutes (or follow the package instructions). Drain and set aside until you're ready to add them to the skillet with the veggies and chicken.

3

Now, go ahead and chop up all the veggies you are going to add to the dish so you have them ready. Then you will cube up the chicken tenders. This allows the chicken to cook up quicker without drying out!

4

Now, you will crisp up your shallots. In a large saute pan on medium heat, add in 1 Tbls. avocado oil oil and the thinly sliced shallots. Allow them to cook and get crisped up, stirring around your pan frequently. This should take about 5 minutes. Once they edges start to brown, scoop them from the pan and set aside to add in later.

5

Then in the same large saute pan (you will need the lid for this step) over medium heat, add in the chicken cubes and your sauce. Allow the chicken cubes to cook while occasionally stirring them around/ flipping them on the other side. Once every piece of chicken no long has any pink showing on the outside, add in all the veggies to the pan. Stir those up and then place the lid on top. Allow them to cook for about 10 minutes. Then you'll be ready to add in the cooked sweet potato glass noodles. Stir them into the veggies and allow them to soak up the sauce for 1-2 minutes. Then you can sprinkle in the green onions, crispy shallots (and Thai basil if you have it) and place the lid on top for another 2-3 minutes.

6

Now you're ready to enjoy! This dish saves well as leftovers for 2 - 3 days afterwards.

Nutrition Facts

Serving Size 1 cup

Servings 8

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
 7 oz Sweet Potato Glass Noodles (this was two packages with the brand I used)
 1 lb chicken tenders, skinless & boneless
 1 green bell pepper, chopped
 1 red bell pepper, chopped
 ½ cup chopped green onions
 2 shallots, thinly sliced
 1 tbsp avocado oil
 1 cup mung bean sprouts
 ¼ cup julienned Thai Basil (optional- I was unable to find this ingredient, but if you can find it, It would add a nice flavor to the dish)
For the sauce:
 ¼ cup avocado oil
 ¼ cup cup soy sauce or coconut aminos for a soy free option
 2 tbsp sesame oil
 1 tbsp freshly grated ginger
 2 tbsp pure, organic maple syrup
 1 tbsp minced garlic
 2 tbsp Sriracha sauce
 1 lime, juiced

Directions

D I R E C T I O N S //
1

In a mixing bowl, combine all the sauce ingredients together with a whisk until everything is combined! Set this aside for a few minutes while you prep your other veggies, noodles and chicken.

2

In a stock pot add in water and a little sesame oil to boil your sweet potato glass noodles in. Bring the water to a boil and then add in the noodles. Allow them to boil for 6 minutes (or follow the package instructions). Drain and set aside until you're ready to add them to the skillet with the veggies and chicken.

3

Now, go ahead and chop up all the veggies you are going to add to the dish so you have them ready. Then you will cube up the chicken tenders. This allows the chicken to cook up quicker without drying out!

4

Now, you will crisp up your shallots. In a large saute pan on medium heat, add in 1 Tbls. avocado oil oil and the thinly sliced shallots. Allow them to cook and get crisped up, stirring around your pan frequently. This should take about 5 minutes. Once they edges start to brown, scoop them from the pan and set aside to add in later.

5

Then in the same large saute pan (you will need the lid for this step) over medium heat, add in the chicken cubes and your sauce. Allow the chicken cubes to cook while occasionally stirring them around/ flipping them on the other side. Once every piece of chicken no long has any pink showing on the outside, add in all the veggies to the pan. Stir those up and then place the lid on top. Allow them to cook for about 10 minutes. Then you'll be ready to add in the cooked sweet potato glass noodles. Stir them into the veggies and allow them to soak up the sauce for 1-2 minutes. Then you can sprinkle in the green onions, crispy shallots (and Thai basil if you have it) and place the lid on top for another 2-3 minutes.

6

Now you're ready to enjoy! This dish saves well as leftovers for 2 - 3 days afterwards.

RECIPE | Thai Drunken Noodles with Chicken
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