Healthy Thai Drunken Noodles

by Dana Snook on May 21, 2014

thai drunken noodles

Healthy Thai Drunken Noodles
Recipe type: Dinner
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
This a healthy rendition of a Thai favorite. Substituting the Tofu Shirataki Fettucine Noodles for Rice Noodles are delicious and less calories.
  • 3 (8oz) packages of House Foods Tofu Shirataki Fettucine
  • 1 pound shrimp, cleaned and deveined
  • 2 chicken breast, cubed
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 3 tablespoon shallots
  • 4 cloves garlic, minced
  • ⅛ teaspoon red pepper flakes
  • ¼ cup basil
  • 1 tablespoon soy sauce
  • ¼ cup oyster sauce
  • ¼ cup chicken broth
  • 2 teaspoon brown sugar
  • 1 red bell pepper, sliced
  • 1 cup spinach
  • 3 cups broccoli, chopped
  • 1 cup bean sprouts
  1. Rinse and drain Tofu Shirataki noodles well and dry on a paper towel
  2. Whisk cornstarch and water together.
  3. Toss cornstarch mixture with shrimp and chicken to coat.
  4. Heat wok or skillet and spray with cooking spray. Add shrimp and chicken and sauté until cooked through. Set aside.
  5. Sauté red bell pepper, shallots, garlic, red pepper flakes, and basil for about 3 minutes.
  6. Stir in oyster sauce, noodles, chicken broth, brown sugar, broccoli and spinach. Cover and cook until vegetables are soft (about 5-7 minutes)
  7. Top with bean sprouts and serve!


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