Nut-Free Drunken Noodles
Transform your weeknight dinners with Nut-Free Drunken Noodles, a Thai-inspired dish brimming with bold flavors and fresh ingredients that everyone can enjoy. This savory recipe swaps out peanuts for a nut-free savory-sweet sauce made with soy sauce, oyster sauce, and a hint of fish sauce, perfectly coating chewy rice noodles. Tender slices of chicken breast, crisp bell peppers, vibrant broccoli, and carrots add a rainbow of color and texture, while fragrant Thai basil infuses every bite with a unique, aromatic twist. Ready in just 35 minutes, this quick and easy stir-fry is the perfect solution for a healthy, hassle-free meal. Garnish with fresh lime wedges for a zesty finish, and let the flavors transport you straight to the bustling streets of Thailand—minus the peanuts. Ideal for those seeking nut-free Thai recipes or better-for-you comfort food!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz boneless chicken breast, sliced thinly
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 large carrot, julienned
- 0.5 cup Thai basil leaves
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 0.5 tsp red chili flakes
- 1 whole lime, cut into wedges
Directions
Step 1
Begin by soaking the rice noodles according to the package instructions until they are al dente. Drain and set aside.
Step 2
In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Step 3
Add the sliced chicken breast to the wok and stir-fry for 3-4 minutes until the chicken is cooked through and slightly browned.
Step 4
Add the red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Step 5
In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and red chili flakes. Mix well.
Step 6
Add the drained noodles to the wok, followed by the sauce mixture. Toss everything together to combine well, ensuring the noodles are coated in the sauce.
Step 7
Add the Thai basil leaves and gently mix into the noodles, allowing the basil to wilt slightly.
Step 8
Transfer the drunken noodles to serving plates and serve immediately, garnished with lime wedges on the side.
Nutrition Facts
| Serving size | (1083.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1106.6 |
| Total Fat 35.8g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 192.8mg | 0% |
| Sodium 5757.0mg | 0% |
| Total Carbohydrate 107.9g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 15.9g | |
| Protein 93.4g | 0% |
| Vitamin D 11.3IU | 0% |
| Calcium 421.8mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2073.5mg | 0% |
Source of Calories