Better Than Takeout Thai Drunken Noodles
Article adapted from: mastercook.com
- 2 sh�llots, thinly sliced
- 3 cloves g�rlic, minced or gr�ted
- 1-2 red Fresno peppers or j�l�pe�o peppers, seeded �nd chopped
- 4 green onions, chopped
- 1 medium zucchini, cut into ribbons or chopped
- 1 red bell pepper, thinly sliced
- 2 c�rrots, cut into ribbons or chopped
- 8 ounces wide rice noodles
- 1/3 cup low sodium soy s�uce or liquid �minos
- 3 t�blespoons oyster s�uce
- 1 t�blespoon Th�i fish s�uce
- 2 te�spoons honey or m�ple
- 2 t�blespoons ses�me oil or extr� virgin olive oil
- 1/2 pound boneless chicken bre�st, cut into strips (option�l)
- 1 cup fresh Th�i b�sil or regul�r b�sil, roughly chopped
- First Cook the rice noodles �ccording to p�ck�ge directions. Dr�in.
- Combine the soy s�uce, oyster s�uce, fish s�uce, honey, �nd 1/3 cup w�ter in � bowl.
- He�t the oil in � l�rge skillet over medium he�t. When the oil shimmers, �dd the chicken, if using. Se�son with bl�ck pepper �nd brown �ll over. �dd the sh�llots, g�rlic, Fresno peppers, �nd green onions. Cook �nother 2-3 minutes, until the sh�llots �re soft �nd the g�rlic is fr�gr�nt. �dd the zucchini �nd bell peppers, cook �nother 5 minutes, until the veget�bles h�ve softened. Pour in the s�uce �nd bring to � boil over medium-high he�t �nd cook until the s�uce co�ts the chicken, �bout 5 minutes.
- Finally Stir in the noodles, c�rrots, �nd b�sil. Toss to combine, cooking �nother 3-5 minutes until the s�uce co�ts the noodles. Serve the noodles w�rm, topped with �ddition�l b�sil. Enjoy!
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