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Tempting Thai Drunken Noodles with Chicken

Name: Tempting Thai Drunken Noodles with Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 red bell pepper, thinly sliced; 1 medium zucchini, chopped; 4 green onions, chopped; 2 carrots, chopped; 1 cup fresh Thai basil, roughly chopped; 1/3 cup low sodium soy sauce; 3 tablespoons oyster sauce; 1 tablespoon Thai fish sauce; 2 teaspoons honey; 2 tablespoons sesame oil; 2 shallots, thinly sliced; 3 cloves garlic, minced; 1/2 pound boneless chicken breast, cut into strips; 8 ounces wide rice noodles; 1 red Fresno pepper, seeded and chopped

Savor the flavors of Thailand with these Thai Drunken Noodles, featuring tender chicken, vibrant vegetables, and silky rice noodles coated in a sweet, spicy, and savory sauce. This easy-to-follow recipe will have you feeling like a pro in your own kitchen!



30 min

TOTAL TIME

300

CALORIES

$2.92

PER SERVING

Tempting Thai Drunken Noodles with Chicken

Ingredients

15 INGREDIENTS

6 SERVINGS

1 whole red bell pepper

1 cup fresh thai basil

roughly chopped

1/3 cup low sodium soy sauce

3 tbsp oyster sauce

1 tbsp thai fish sauce

1/2 lbs boneless chicken breast

cut into strips

8 oz wide rice noodles

1 whole fresno pepper

seeded and chopped

Directions

9 STEPS

15 min

PREP TIME

15 min

COOK TIME

30 min

TOTAL TIME

Cook the rice noodles according to package directions. Drain and set aside.

In a medium bowl, whisk together the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water to make the sauce.

Heat the sesame oil in a large skillet over medium heat.

Add the chicken strips to the skillet, season with black pepper, and cook until browned on all sides.

Add the shallots, garlic, Fresno pepper, and green onions to the skillet, cooking for 2-3 minutes until the shallots are softened and the garlic is fragrant.

Stir in the zucchini and bell pepper, cook for an additional 5 minutes, allowing the vegetables to soften.

Pour the sauce into the skillet, bring to a boil over medium-high heat, and cook until the sauce coats the chicken, which should take about 5 minutes.

Add the cooked rice noodles, carrots, and Thai basil into the skillet. Toss everything together, cooking for another 3-5 minutes until the sauce evenly coats the noodles.

Serve the noodles warm, garnished with extra chopped Thai basil if desired.

Health Info

Macros

44g

CARBS

FAT

10g

PROTEIN

Allowed on these diets

MEDITERRANEAN

LACTOSE FREE

Contains these allergens