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. Seriously. 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 of Predominantly Paleo 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.
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 healthy – 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.Print
Carrot Drunken Noodles
- Yield: 2-3
- 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
- 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.