Paleo Rainbow Drunken Noodles

Chrissy Teigen made me add whiskey to this. Just kidding. No, she didn’t, but she recommended adding whiskey to these noodles “drunk.” According to CT, you’re supposed to eat drunken noodles as a hangover cure. Not sure if I quite believe that, but I still modified her version of “Actual Drunken Noodles” from Cravings. I saw Pinch of Yum use spiralized veggies for a noodle base in addition to regular rice noodles when she Pad Thai so I figured, why not do the best of both worlds? I spiralized a sweet potato, red pepper and zucchinis. I added a few more eggs and cubed chicken from Pinch of Yum’s version to make this a more hearty, carnivore dish. I think the sweet potatoes really add a lot of sweetness on their own to these noodles, so I really cut back on the brown sugar. If you use regular noodles or spiralize veggies that aren’t sweet potatoes, feel free to add brown sugar to taste. I think the sauce ends up being more of a guessing game in terms of what you really like. On a side note, the fresh basil adds tons of flavor. I feel like I’m not even quite sure about the servings because I’ve been so hungry, I’ve gobbled up a bowl and then some. I would say it serves 2-4 to be safe, but you’ve been warned I was a bottomless pit both times I’ve made this so err on the side of caution, and maybe you’ll be lucky and have more leftovers than expected! Sorry for the off portion control, but you won’t be sorry you tasted Basil Drunken “Noodles.”

Ingredients (serves 2-4).

For the Sauce:

1 t garlic powder
1 T sriracha
1 T fish sauce or more to taste
1 T reduced sodium soy sauce or more to taste
1 T whiskey or bourbon *
1 T rice vinegar
1½ T brown sugar

* Note: you can substitute for water; if you make this recipe with veggie noodles, hold off on adding any water, as water cooks out of the vegetables. If using traditional rice noodles (~ 8 oz.), then add water by tablespoon to thin sauce.

For the Noodles:

2 eggs
1 t sesame oil
1 t vegetable oil
5-6 chicken tenders (or 1 chicken breast), cut into 1/2″ to 1″ cubes
3-4 scallions, chopped
1 t ginger (ground)
2 t minced garlic
1 sweet potato spiralized
2 zucchini spiralized
1/2 red pepper spiralized (or chopped — this is specializing 2.0; alternatively you can chop into very thin matchsticks)
1/2 c fresh basil, packed

Directions.

Whisk together ingredients for the sauce and set aside.
Light grease a wok or skillet with cooking spray and drop in eggs over high heat. Scramble until just cooked. Removed from heat and cover.
Add sesame oil and vegetable oil to the wok with cubed chicken. Stir fry chicken for 4-5 in until cubes are cooked through and just beginning to brown. Add cooked chicken to set aside eggs and cover.
In existing oil in the pan, add chopped scallions, ginger and garlic. (If using ground spices, add 1/2 to 1 t of water to prevent burning.) Sauté for 1-2 min.
Add sweet potatoes next and toss with scallions. Cook for about 3-4 min before adding zucchini and red pepper.
Once veggie noodles are tender, mix in sauce, eggs and chicken. Toss until everything is warm and well coated, about 2-3 min. Stir in fresh basil.
Enjoy!