Drunken Zucchini Noodles

Drunken Zucchini NoodlesDrunken Zucchini Noodles is a lighter, low carb version of the popular Thai dish using zoodles instead of rice noodles. It’s quick, easy and delicious.

If you follow me on Instagram Stories, you may have seen everything I was eating last week. I had several days filled with indulgent foods and multi-course meals and now that I’m back, I am craving lots and lots of greens. So this dish is just filled with them.
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When I get Thai food, drunken noodles is always a must-order dish for me. I love the savory spicy sauce coating the wide, flat noodles, mixed with a variety of crispy stir fried vegetables.
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This version brings all the same flavors, but with a healthier twist. I added more vegetables, and replaced the rice noodles with zucchini noodles. I especially love how I was able to spiralize the zucchini to resemble rice noodles. Drunken Zoodles

SPECIAL TOOLS

Paderno World Cuisine Vegetable Spiral Slicer | Maggi Sauce

Drunken Zucchini Noodles

An easy, light, and low carb version of the popular Thai dish.

Ingredients:

  • 2 medium zucchinis, spiralized (I used the straight blade for long ribbons)
  • 2 tbsp olive oil
  • 1/2 lb chicken tenders, cut into thin slices
  • 6 oz Chinese broccoli, chopped into bite-sized pieces, stems and leaves separated
  • 1 red bell pepper, thinly sliced
  • 1 carrot, thinly sliced
  • 1 clove garlic, minced
  • 2 tsp brown sugar
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Maggi seasoning sauce (you can also use black soy sauce which is not the same as regular soy sauce)
  • 1 tsp rice vinegar
  • 2 tsp red chili paste
  • 1/2 cup - 1 cup Thai basil leaves
     

Directions:

  1. In a small bowl, add garlic, brown sugar, fish sauce, oyster sauce, Maggi sauce, rice vinegar, and chili paste. Mix, taste and adjust as needed. Keep in mind that every brand makes the sauces slightly different so adjust to your personal preference.
  2. In a skillet, add 1 tbsp olive oil and bring to medium high heat. Add in zucchini noodles and cook until just barely cooked and water has been released from zucchini. Drain water from zucchini and set aside zucchini noodles.
  3. In a large wok or skillet, add 1 tbsp olive oil and bring to medium high heat. Add in chicken and cook until chicken is about 70% cooked. Add in broccoli stems and cook a few minutes (until half cooked) before adding in bell pepper, carrot, broccoli leaves. Stir and cook. When everything is just about cooked, add in the zucchini noodles and basil and drizzle everything with sauce. Toss and cook on high heat until sauce is evenly coated and basil is wilted. If your zucchini released more water during cooking, drain excess watery sauce before serving.

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Thai Drunken Zucchini Noodles

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