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My sister’s amazing version of Thai Drunken Noodles—delicious and totally NOT difficult to make!
1. Soak the rice noodles in a bowl, covered in warm water for 1 hour. By the end, they should be pliable (they shouldn’t snap when you bend them) but should still firm and crunchy if you bite into them.
2. Slice the carrots thinly on the diagonal, and chop up the cauliflower and broccoli. Set these 3 veggies aside.
3. Slice the chicken into bite-sized pieces on the diagonal, and de-seed and mince the jalapeno peppers. Place the chicken, peppers and chili garlic sauce together in a bowl to marinate.
4. In a medium-sized bowl, mix together the ingredients for the sauce (the last 6 ingredients). Make sure to use low-sodium soy sauce, or you’re in for a salty surprise!
5. Heat 1 tablespoon of vegetable oil in a wok over high heat. When shimmering, add the bowl of veggies. Stir fry the veggies for 6 minutes, until crisp and browned. If they aren’t tender enough at this point (especially if you cut them in larger chunks), add the 1/3 cup of water and simmer/boil over high heat for a few minutes, until the water has evaporated and the veggies are more softened. Remove the veggies from the wok and set aside.
6. Heat another tablespoon of oil in the wok and, when shimmering, add the chicken mixture. Let it sit and brown for about a minute (or two) before stirring. Then stir fry the chicken for 6 minutes, or until cooked through.
7. Then add the noodles into the wok and stir fry them with the chicken for a few minutes.
8. Add the sauce into the wok. Bring to a boil, stirring to mix it into the noodles.
9. Add the veggies back in, and stir fry everything together for a few minutes. You can use tongs to mix the noodles more easily.
10. Stir in the basil and serve!
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!