Thai Drunken Carrot Noodles
A spicy, sweet, slightly boozy authentic Thai dish with a healthy spin.
Ingredients
Sauce
- 1/2 cup soy
- 2 tablespoon coconut or brown sugar
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin
- 1 tablespoon mirin
- 2 1/2 tablespoons bourbon
- 1 1/2 tablespoons chili paste less if you don't want it too spicy
- 1 tablespoon fresh garlic
- 1 teaspoon ground ginger
Stir Fry
- 1 pound carrots cut into ribbons
- 1 head of broccoli cut into pieces
- 1 bag spinach
- salt and pepper to taste
Garnish
- 1/4 cup sliced green onion
- 1/4 cup crushed cashews
- 6 soft boiled eggs
- 1 teaspoon toasted sesame seeds
- 1 lime cut into wedges
Instructions
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Cut carrots into ribbons. I used a vegetable peeler to make big, thick slices. They should resemble a wide rice noodles.
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Make the sauce by whisking together all of the ingredients. Set aside.
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In a wok, heat 1 tablespoons avocado or peanut oil. When it starts to smoke, add in the broccoli and a pinch of salt. Cook until brown. Add in spinach and cook until spinach wilts. Season with salt and pepper. Take out of wok and set aside.
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Heat another tablespoon of oil in the pan and add the noodles. Cook for 3-4 minutes, or until cooked and more pliable. Add in the broccoli and spinach. Pour in desired amount of sauce.
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Divide the dish into 6 plates. Top with sliced green onion and crushed cashews. Add a soft boiled egg to each plate. Sprinkle salt, pepper, and toasted sesame seeds on the soft boiled egg.
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Enjoy!
Recipe Notes
The sauce will last in your fridge for up to two weeks.
This dish was inspired, and adapted from Chrissy Teigen's Actual Drunken Noodles.