Drunken Noodles

recipe
This spicy traditional Thai dish won't make you tipsy—in fact, no alcohol is used in this recipe. Look for rice noodles at large grocery stores or Asian markets.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 306
Caloriesfromfat 31 %
Fat 10.7 g
Satfat 3.1 g
Protein 14.9 g
Carbohydrate 37.9 g
Fiber 1.7 g
Cholesterol 91 mg
Iron 1.4 mg
Sodium 220 mg
Calcium 49 mg

Ingredients

8 ounces uncooked wide rice noodles
1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon sesame oil
2 garlic cloves, chopped
2 red Thai chiles, minced
1 pound ground chicken
1/3 cup oyster sauce
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 large tomato, cut into wedges
1/4 cup thinly sliced fresh basil

Preparation

1. Cook noodles and green beans in boiling water 4 minutes or until tender but still firm; drain.

2. While noodles and beans cook, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chiles; sauté 30 seconds. Add chicken, and cook 5 minutes or until chicken is done, stirring to crumble.

3. Add cooked noodles and beans, oyster sauce, and remaining ingredients, stirring gently to combine.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

October 2006
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