Pharm-to-Table

View Original

Thai Drunken Noodles

Jennifer Mathews

Back to school time means that our home is short on free time. I love recipes like this that get delicious meals on the table in under 30 minutes. Use whatever protein you prefer and whatever vegetables you have on hand for a dish that everyone will love. It’s better than takeout!

Tips:

  • You can cut this recipe in half easily.

  • It’s best to have everything measured out before you start cooking. The process goes quickly.

  • Add some chili peppers if you like this dish spicy.

Thai Drunken Noodles

Serves 6-8

PREP 15 minutes

COOK 15 minutes

INGREDIENTS

1 package, 14oz. of wide rice noodles

2/3 cup low-sodium soy sauce or tamari

6 tablespoons oyster sauce

2 tablespoons fish sauce

1 tablespoon honey

2 tablespoons sesame oil

1 lb. ground pork, chicken or turkey

4 cloves garlic, minced

bunch of scallions, sliced

1 zucchini, chopped

2 carrots, julienned

1 cup basil, roughly chopped

INSTRUCTIONS

  1. Prepare the noodles according to package directions. Sometimes you soak them and sometimes you boil them, so plan ahead. You can do this ahead of time and toss the noodles in some sesame oil to prevent sticking.

  2. In a bowl or measuring cup combine the ingredients for the sauce- soy sauce, oyster sauce, honey and 2/3 cup of water. Stir to dissolve the honey. Set aside.

  3. In a large skillet, over medium-high heat, add the sesame oil and heat until the oil is simmering. Add the pork and flatten it to the skillet, allowing a lot of contact with the hot surface. Let the pork cook for a few minutes without touching it. Then break it up with a spatula and continue to cook until the pork is browned all over.

  4. Add the garlic and green onions and cook for another 2 minutes.

  5. Add the zucchini and carrots and cook for about 5 minutes until the veggies are soft.

  6. Add the sauce and bring the mixture to a boil. The sauce will start to coat everything.

  7. Add the noodles and basil and use tongs to coat the noodles in the sauce. Cook for 3-5 minutes to soften the rice noodles a little more.

  8. Serve the noodles with additional basil and a wedge of lime.