Thai Drunken Noodles (from Epicurious)
This is a great meal that can be made slightly different each time to add some variety by adding different types of vegetables. You can add celery, mushrooms, summer squash, broccoli, etc. Just make sure to cook these with other veggies that best matches their doneness time.
- 4 TB Rice Vinegar
- 6 TB Coconut aminos or low sodium soy sauce
- 6 TB Vegetable broth
- 2 TB Sriracha Hot Sauce (add more to taste)
- 3 Medjool dates, chopped
- 1 Lime, for juice
- 3 TB ground sesame seeds
- 12-16 oz uncooked Rice noodles
- 5 Garlic Cloves minced
- 1 Yellow Onion sliced
- 3 Carrots peeled and sliced thin
- 1 Orange Bell Pepper sliced
- 1 Green Bell Pepper sliced
- 6 Roma Tomatoes chopped
- 1 cup of fresh Thai Basil chopped
- Cook the rice noodles according to instruction on package.
- In a large bowl combine rice vinegar, coconut aminos, veggie broth, sriracha hot sauce, chopped dates, lime juice, and ground sesame seeds.
- Add cooked noodles and fully coat with the sauce. Set aside.
- In a large saute pan on medium high, sauté garlic, onion and carrots. (If adding celery, broccoli or other fibrous vegetable this would be the time to add to cook throughly.) Cover with a lid to steam sauté for a minute or two. Remove lid. Cook for 3-4 minutes, total.
- Add peppers, tomatoes and basil cook for 3-4 minutes. (This would be the best time to add mushrooms, cubed summer squash, etc.)
- Add the sauce and noodle mixture and toss all together for a few more minutes until all the flavors are combined.