Vegetable Drunken Noodles
Meatless Mondays are back with this delicious recipe with flat noodles. I used all vegetables but it can be made with chicken, shrimp, etc. If you want to make it completely vegetarian, eliminate or substitute with the suggestions below. Kids will love it!
- 1 pound pad Thai flat rice noodles
- 3 tablespoons peanut oil
- 4 garlic cloves, chopped
- 2 Serrano chilies, seeds taken out and chopped
- 1 medium yellow onion, sliced
- 1 cup snow peas, sliced in half
- 1 large red bell pepper, sliced
- 1 medium carrot, sliced
- 1 tablespoon Shaosing rice wine
- 2 tablespoons oyster sauce (eliminate if making it completely vegetarian)
- 1 tablespoon low sodium tamari
- 1 tablespoon fish sauce mixed with 1 teaspoon brown sugar (substitute Worcestershire sauce if making vegetarian)
- 2 green onions, sliced on a bias
- ½ cup cilantro, chopped
Cook the rice noodles according to the package directions, drain and rinse with cold water and add 1 tablespoon oil to avoid sticking. Keep aside.
Add the 2 tablespoons oil to a wok on high heat and add the garlic, chilies and onion. Saute for a minute on high heat. Add the snow peas, bell pepper and the carrot. Saute for another minute and add the noodles and mix well. Add the rice wine, oyster sauce, tamari and the fish sauce and sauté till all the flavors have combined. Garnish with green onions and cilantro.
