drunken noodles with chicken

CSC_0220 adjusted- drunken noodles with chicken

This traditional Thai recipe is usually made with rice noodles, but since broccoli is often added to the dish, using broccoli “noodles” works as a great substitute without changing the underlying flavors.

  • Prep time: 20 min.
  • Serves: 4.
  • Calories: 112. Sodium: 477 mg. Dietary fiber: 4.4 g. Total fat: 1.2 g. Total carbs: 21.6 g. Protein: 8.5 g.

Ingredients:

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“NOODLES”
4 cups of broccoli stalks
2 chicken breasts, cooked and shredded
2 dried red chilis, de-seeded and chopped finely (or to taste)
2 kaffir lime leaves, sliced very thinly
2 shallots, thinly sliced
4 cloves garlic, minced
1 1-inch piece of ginger, grated
4 ripe cherry tomatoes, halved
1 cup bok choy
2 cups bean sprouts
3-5 basil leaves, chopped
½ cup fresh cilantro, chopped
2 Tbsp. lime juice
1 Tbsp. brown sugar
1 Tbsp. rice vinegar (or white vinegar)
1 Tbsp. “fish sauce” (nam pla, available in most large supermarkets)
½ tsp. “yellow bean sauce” (available in Asian markets, substitute soy sauce if necessary)

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Instructions:

  1. Combine the lime juice, brown sugar, vinegar, and sauces to make the stir-fry sauce.
  2. Use your spiralizer to make “noodles” from the broccoli stalks.
  3. In a wok, heat a few tablespoons of vegetable oil and add the noodles and the rest of the ingredients except the tomatoes, bean sprouts and cilantro.
  4. If you don’t have any kaffir lime leaves (available at any Asian market), you can substitute a small bay leaf and about a tablespoon of lime zest in a pinch.
  5. Stir fry for two minutes, then add the tomatoes, bean sprouts, cilantro, and stir-fry sauce.
  6. Stir-fry until everything is heated through.
  7. If the dish seems too salty, add a little more lime juice. Garnish with additional cilantro.

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