Thai Drunken Noodles with Chicken, gluten free

drunken noodles

Serves 4 to 6
Prep Time: 15 minutes (plus soaking time for the noodles)
Total Time: 1 hour

14 ounces (3/8 inch wide) dried flat rice noodles
12 ounces boneless, skinless chicken breasts, cut into 1/4 inch thick strips
1 Tablespoon plus 1/4 cup reduces sodium gluten free tamari sauce
3/4 cup packed brown sugar
1/3 cup lime juice, plus lime wedges for serving
1/4 cup water
1/4 cup Asian chili=garlic sauce
1/4 cup avocado oil
1/2 head napa cabbage, cored and cut into 1 inch pieces
1 1/2 cups coarsely chopped Thai basil or cilantro
4 green onions, sliced thin on the bias

1. Soak Noodles: Place noodles in a large bowl or pot and cover with very hot tap water. Stir to separate and allow to soak until they are softened and pliable but not fully tender, about 35 to 45 minutes, depending on the water temperature. Drain noodles in a colander and set aside.

2. Marinate Chicken: While noodles soak, toss together chicken with 1 Tablespoon tamari sauce until well coated. Cover and refrigerate for at least 15 minutes or up to 1 hour.

3. Make Sauce: In a small bowl or measuring cup, whisk together remaining 1/4 cup tamari sauce, sugar, lime juice, water and chili-garlic sauce. Set sauce aside.

4. Cook Chicken: In a large non-stick wok or skillet, heat 2 teaspoons avocado oil over high heat until just smoking. Add chicken and spread out into an even layer. Let cook, undisturbed, for 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 more minutes. Transfer chicken to a clean bowl or plate and set aside.

5. Cook Cabbage: To the now empty skillet or wok, add 1 teaspoon oil over high heat until just smoking. Add cabbage and cook, stirring often, until spotty brown, 3 to 5 minutes. Transfer the cabbage to the bowl with the cooked chicken. Set aside.

6. Cook Noodles: Wipe out the now empty skillet or wok with paper towels to clean. Add remaining 3 Tablespoons oil, reduce heat to medium high and wait until oil is shimmering but not smoking. Add drained noodles and the sauce mixture to the wok and cook, tossing often, until sauce has thickened and noodles are well coated and tender, 5 to 10 minutes. Add chicken and cabbage to the skillet and stir to combine. Add the basil or cilantro and toss well to combine.

7. Finish & Serve: Transfer noodles to a serving platter. Sprinkle with green onions and lime wedges. Serve and Enjoy.

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