The Hubs and I are big thai food fans. The spicier the better. We don’t usually order drunken noodles when we get take out, but after making this, I think we might start. Did you know there is no alcohol in drunken noodles? I read that the name refers to the amount of water you have to drink to cool your mouth from the spiciness. Well, I believe it because these were SUPER spicy! I’ll definitely be making these next time I have a cold in hopes the heat will unclog my sinuses.
In other news, I’m a little brain dead today. It’s been a roller coaster week for me, and I am really looking forward to some down time this weekend. I think I’ll just keep this post short and sweet so as to avoid rambling about nothing and boring you all. I would love to hear what other international recipes people like to cook. I’m always looking for new inspiration. Leave a comment below with you suggestions on what I should try next. No cuisine is off limits as we’ll try almost anything in this house!
Thai Drunken Noodles recipe from Vegetarian Times
- 4 Tbs. gluten-free, reduced-sodium tamari **I just used regular soy sauce
- 2 ½ Tbs. lime juice
- 1 Tbs. light brown sugar
- 2 tsp. sriracha sauce
- 1 Tbs. grapeseed oil
- 2 Tbs. chopped jalapeño chile
- 3 cloves garlic, minced (1 Tbs.)
- 1 onion, sliced (1 cup)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 8-oz. pkg. tofu shirataki fettuccine, prepared according to package directions **I used pad thai noodles
- ½ cup fresh basil leaves, torn
1. Whisk together tamari, lime juice, brown sugar, and sriracha in bowl. Set aside.
2. Heat oil in wok over medium-high heat. Add jalapeño and garlic, and cook 1 minute. Add onion and bell peppers, and stir-fry 5 minutes. Add tamari mixture and shirataki, and simmer 3 to 5 minutes, then toss with basil.