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Thai Drunken Noodles

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Ingredients

1 pkg. wide rice noodles

Vegan chicken strips (or tofu)

Assorted vegetables of choice – I used broccolini, carrots, red bell pepper, onion

1 can baby corn, drained

handful basil, chopped

2 green onions,  sliced,  for garnish

Lime wedges, for garnish

For the Sauce:

  • 1/4 C. soy sauce
  • 1 Tbls. fish sauce (vegan version if desired)
  • 1 Tbls. brown sugar
  • 1 Tbls. hoisin sauce (use oyster sauce if not vegan)
  • 1 tsp. garlic chile sauce (could use Sriracha)
  • 1 tsp. grated ginger*

 

Instructions

Prepare rice noodles according to package directions,  set aside.

In small bowl, combine sauce ingredients and set aside.

Stir-fry in a little oil the “chicken” pieces with a splash of soy sauce.   Remove from wok.

Add a bit more oil and stir-fry veggies.  Add “chicken” pieces, noodles and sauce.  Toss to combine and cook for minute more to coat veggies and noodles.  Garnish with sliced green onions and more chopped basil.

Notes

*I use the Gourmet Garden ginger paste in a tube found in the produce section