Despite the ease and appeal of takeout on a busy weeknight or after a long week, there is something to be said for whipping up a home cooked meal that can rival your favorite Thai restaurant. Between curries and noodles, rich broths with coconut milks and spices, it’s tough to pick – especially when it comes to which dish we’d like to recreate! This recipe for Thai Drunken Noodles takes a total of 40 minutes to prep and cook and features our Cashew Coconut ghee-nut butter. This Thai Drunken Noodles recipe is suitable for 4, or enough for two with leftovers.
One of our favorite features of this recipe is the freedom to personalize your dish however you please, so it’s suitable to serve vegetarians and meat-eaters with the very same dish. We recommend serving the thai drunken noodles alongside a variety of sliced and chopped veggies and protein options like tofu or shrimp to create your own adventure. (The personalization brings us that takeout feeling of getting exactly what you want!) Our recipe suggests broccoli, bell peppers, and carrot ribbons to top. These vegetables are a great place to start for inspiration, but feel free to decorate your plate with what’s in season. This dish would still work great with green beans, zucchini, or even corn. You can top your plate with chopped scallions, or a sprinkle of fresh cilantro or parsley for another pop of color. Listen to your body for what it needs and utilize what’s fresh and available to you – two basic principles of following an Ayurvedic diet.
Of course we have to admit the star of the show here is the Cashew Coconut Ghee-nut butter and how well it lends to this dish. Made with organic cashews and coconut, these two nutrient powerhouses rich in essential minerals including iron, magnesium, zinc and selenium are blended with Farmtrue ghee making it creamier, spreadable and more digestible nut butter. To make the sauce, we combine garlic, ginger, soy sauce, and rice wine vinegar with Coconut Cashew Ghee-nut butter, 1/3 cup water and scallion whites. The flavors meld together in a way that reminds you exactly of your favorite thai drunken noodle dish. Add the sauce to the pan with the rice noodles to marry together at your desired consistency.
Takeout, who? Let’s get to cooking!
1. Pre recipe: soak rice noodles in cold water for at least 20 minutes. This will help them cook quickly and evenly later on.
2. Heat a large nonstick pan over medium high heat. Add 1 TBSP ghee. Cook vegetables in batches until charred and al dente. Depending on the vegetable, cooking will take between 2-5 minutes. Remove from the pan as complete and set aside. Add scallion whites and cook for 1-2 minutes. Remove from the pan and let cool. Once cool, chop finely.
3. In a separate bowl, whisk together garlic, ginger, soy sauce, rice wine vinegar, Coconut Cashew Ghee-nut butter, 1/3 cup water and scallion whites.
4. Cook tofu or shrimp as desired. Both can be pan cooked or baked.
5. Drain rice noodles. They should be more pliable but crunchy. Heat 1 tbsp ghee in the same large pan over medium heat. Add rice noodles and a splash of water. Cover quickly. Steam for 1-2 minutes. Remove the lid and stir in sauce. Distribute and mix evenly, add another splash of water, and return the lid to steam for another 1-2 minutes. The noodles should be cooked at this point and not sticking to the pan. Add more water 1 TBSP at a time if the sauce is too thick.
6. Serve family style and add as much of each topping as desired. Top with scallion greens and enjoy.
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