Pei Wei-Style Drunken Noodles

A vibrant noodle dish with whole-food sauces and avocado oil for a richer, less processed sauté.

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Ingredients

  • 8 oz organic wide rice noodles
  • 1 lb organic chicken breast, sliced
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 inch ginger root, grated
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 4 stalks scallions, chopped
  • 1 cup fresh Thai basil leaves
  • 2 tbsp coconut aminos
  • 1 tbsp organic fish sauce
  • 1 tsp red chili flakes
  • 1 tbsp raw honey
  • 1 lime, juiced

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What you'll need

Instructions

  1. Cook the wide rice noodles in boiling water according to package directions until al dente; drain well and toss with a drop of oil to prevent sticking.
  2. Heat 1 tbsp avocado oil in a large wok or heavy skillet over medium-high heat.
  3. Sear the chicken slices until opaque and golden, then remove from the pan.
  4. Add remaining oil, garlic, ginger, and chili flakes; sauté for 60 seconds until fragrant.
  5. Add bell peppers and snap peas to the wok; stir-fry for 3 minutes until crisp-tender.
  6. Return chicken to the wok and cook until no longer pink in the center, then add the drained noodles.
  7. Pour in coconut aminos, fish sauce, honey, and lime juice; toss thoroughly to coat everything evenly.
  8. Fold in scallions and Thai basil leaves, letting the basil just wilt, then serve immediately.

FAQ

Can I substitute the chicken with tofu?

Yes, you can substitute the sliced chicken with organic tofu for a vegetarian option. Use firm tofu pressed and cubed, then marinate in a mix of coconut aminos and fish sauce before cooking.

What is an alternative to cilantro if I don't have it?

You can use chopped parsley or green onions as alternatives to cilantro if you prefer. These will add fresh, herbal notes without the specific flavor of cilantro.

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