Drunken Zoodles

Who else loves Thai food???  Yeah I could pretty much eat it everyday.  I love the flavor profiles of sweet, salty, sour, and spicy...it's just so good!  The noodle dishes are probably my favorite when we go out to Thai restaurants.  My go to's are Pad Thai, Pad See Ew, or Pad Kee Mao (Drunken Noodles).  Given my new intolerance of gluten, I am a lot more cautious when it comes to ordering food at restaurants.  I know most asian noodles are made from rice flour, but I guess I just have trust issues, especially when you add the sauce in on top of that.  For example I had no idea soy sauce had wheat flour in it, prior to becoming allergic to it...and most Asian kitchens use soy in everything...so it just makes me a little nervous! 

With all of that, I decided to try to recreate a Drunken Noodle dish to ensure that it is 100% gluten free.  It's not a perfect representation of the authentic dish but it was pretty tasty.  

Ingredients

• 1 pound of chicken breast cut into 1/4" thick slices
• 2 cups chopped broccoli
• 1 red bell pepper, cut into strips
• 1 tbsp minced garlic
• 1 tbsp coconut oil
• 1 tsp chili oil (This isn't 100% necessary)
• 1 tbsp tapioca starch (corn starch works too)
• 2 medium zucchini cut into 1/2" wide strips 
• 1 cup rough chopped thai basil, if you can't find thai basil regular will work

The Sauce

• 1/4 cup Fish Sauce
• 1/4 cup Coconut Aminos
• 2 tbsp honey
• 2 tsp sriracha sauce, can add more or less depending on your spice tolerance

Directions

1. In a hot wok or large fry pan add the coconut and chili oil until it is moving around the pan freely.  Add the chicken, broccoli, and bell pepper.  Cook for 4-5 minutes over medium high heat.  Add garlic and cook for another minute.  
2. Add the tapioca or corn starch and toss to coat the chicken and veggies evenly.  
3. Add the sauce to the wok and cook for 3-4 minutes until it heats up and begins to thicken.  
4. Add the zoodles to the wok and toss.  Cook for 1-2 minutes until they are heated through.  If you let them cook too long they will begin to give up their water and you will have a soupy, watery mess of a sauce.  
5. Add your basil, toss and serve!  

Download Recipe Card for Drunken Zoodles