A spicy, sweet, slightly boozy authentic Thai dish with a healthy spin.
Cut carrots into ribbons. I used a vegetable peeler to make big, thick slices. They should resemble a wide rice noodles.
Make the sauce by whisking together all of the ingredients. Set aside.
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.
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.
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.
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.