Ingredients for Thai Drunken Pasta
- Chicken Breasts
- Rice Noodles
- 1 teaspoon peanut oil (for preventing sticking) + 2 tablespoons peanut oil (for cooking)
- Red Onion
- Garlic Cloves
- Red Pepper
- Green Pepper
- Mixed Mushrooms
- 1 cup broccoli florets
- Fresh Basil Leaf
- 2 tablespoons lime juice
- Thai Sweet Chili Sauce
- 2 tablespoons soy sauce
- Cilantro
- Red Pepper Flakes
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
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How to Make Thai Drunken Pasta
- Cook 8 oz dried noodles according to package directions. Set aside.
- Add 1 teaspoon peanut oil to a wok or large skillet to prevent sticking.
- Heat 2 tablespoons peanut oil in the wok or skillet over medium-high heat.
- Add 2 cloves minced garlic and sauté until lightly browned (about 30 seconds).
- Add 1 lb boneless, skinless chicken breast, cut into bite-sized pieces, and cook until no longer pink (about 5-7 minutes).
- Add 1/2 medium onion, sliced; 1 bell pepper (any color), sliced; 8 oz sliced mushrooms; and 1 cup broccoli florets.
- Stir-fry for 4-5 minutes, until vegetables are slightly tender-crisp.
- Add the cooked noodles and stir to combine.
- Add 2 tablespoons lime juice, 2 tablespoons chili garlic sauce (or to taste), 2 tablespoons soy sauce, 1/2 teaspoon red pepper flakes (or more, to taste), 1/4 cup fresh basil leaves, 1 tablespoon brown sugar, and 1/2 teaspoon salt.
- Stir continuously for 2-3 minutes, until noodles are heated through and coated in the sauce. The sauce should slightly thicken.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
76g
Fat
25g
Carbs
24g
