Carrot Drunken Noodles

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Carrot Drunken Noodles by MyHeartBeets.com

Before cleaning up my diet, I was obsessed with drunken noodles. It was my go-to dish whenever I’d eat at a Thai restaurant and it was also one of the first recipes that I tried to re-create when I first started blogging. Yep, that’s right, this is the second drunken noodle recipe that I’m sharing on my blog, only this recipe is from the Paleo Parent’s cookbook, Real Life Paleo.

The recipe I first shared with you guys used spaghetti squash in place of noodles, but even in that post, I told you that there was no way to compare spaghetti squash to the signature wide rice noodles used to make authentic drunken noodles (or Pad Kee Mao). Well, the Paleo Parents figured out a way around that… wide CARROT noodles! Genius, right? I feel like these wide carrot noodles somehow tricked my brain into thinking that I was eating wide rice noodles (I mean, you will need to use your imagination). And the flavors! They were so spot on! These carrot drunken noodles are sweet, sticky, savory, and even a little spicy (if you use the Thai bird chile pepper).

I tried this recipe soon after meeting Stacy at a book signing event that she and my friend Jen were hosting together (see pic below). Stacy suggested I try the carrot drunken noodles from her book and so I did. It was so easy to make and Roby and I both loved the recipe! I asked her if I could share it with you and she said yes! So, if you’re Thai food-obsessed like I am, then you can and should make these drunken noodles right away.

L-R: Stacy of Paleo Parents, ME (Ashley), Jennifer of Predominantly Paleo
L-R: Stacy of Paleo Parents, ME (Ashley), Jennifer of Predominantly Paleo

This recipe is just one of 175 recipes in the Real Life Paleo cookbook, which also serves as a guide for those who are trying to transition to a real-food, Paleo lifestyle. It includes a 3-phase approach to getting your family to eat healthily – something you can follow at your own pace. That’s one thing (of many) that I really like about this book – there’s no judging here – it’s all about eating right as a family and doing so in a way that’s comfortable for the whole family.

Carrot Drunken Noodles by MyHeartBeets.com

Carrot Drunken Noodles

Carrot Drunken Noodles by MyHeartBeets.com

Carrot Drunken Noodles

5 from 1 review
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Servings 2 -3

Ingredients
 

  • 3 thick carrots peeled
  • 2 tablespoons lard or fat of choice
  • 1 pound cubed chicken beef or pork or whole medium shrimp, peeled and deveined
  • ½ onion cut into 8 wedges
  • 2 cloves garlic minced
  • 1 cup broccoli florets
  • 1 Thai bird chile pepper or jalapeno pepper sliced (optional)
  • 1 tablespoon fish sauce
  • 2 tablespoons coconut aminos or tamari
  • 1 tablespoon blackstrap molasses
  • 1 cup fresh Thai basil leaves

Instructions
 

  • Using a mandoline or julienne peeler, slice the carrots lengthwise into long, wide “noodles.” Set aside.
  • Melt the large in a large skillet or wok over medium-high heat.
  • Saute the meat or shrimp, onion wedges, and garlic in the lard, stirring frequently, until the meat is browned and cooked through or the shrimp turns pink. Remove from the heat and set aside.
  • Add the carrot noodles and broccoli to the skillet and cook until softened, stirring frequently. After about 8 minutes, when the carrots are soft enough to pierce, add the Thai bird chile pepper (if using), fish sauce, coconut aminos, and molasses. Stir to combine.
  • Return the meat or shrimp, onion, and garlic to the skillet and stir to combine. When everything is coated in the sauce, stir in the Thai basil leaves. As soon as the leaves have wilted, remove from the heat and serve.
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Carrot Drunken Noodles by MyHeartBeets.com

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Brandy says

    5 stars
    This is so good! Soooo good! I made it for the second time tonight and my husband loves it too. I reduced the amount of fish sauce since it was just a bit too fishy saucy to us the first time around. This time I used leftover chicken from a whole roasted chicken – just added it at the end with the sauce. Did I mention it was so good? I’m sensitive to a lot of spices used in Asian cooking, so the simplicity of this sauce is fantastic for me. This will be a regular dish our house from now on. Thanks!

  2. Kathy says

    I made your mushroom soup tonight, and it was a hit. So good! For this recipe, do you have a substitution for the molasses?

  3. Kris says

    If in not have lard, would you suggest butter or vegetable oil as a substitute?

    I have made three of your recipes so far, after finding your site. delicious and so easy! Thank you!!

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