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drunken noodles with chicken

This traditional Thai recipe is usually made with rice noodles, but since broccoli is often added to the dish, using broccoli “noodles” works as a great substitute without changing the underlying flavors.



4 servings

Prep time

20 minutes




477 mg

Dietary fiber

4.4 g

Total fat

1.2 g

Total carbs

21.6 g


8.5 g


  • 4 cups of broccoli stalks

  • 2 chicken breasts, cooked and shredded

  • 2 dried red chilis, de-seeded and chopped finely (or to taste)

  • 2 kaffir lime leaves, sliced very thinly

  • 2 shallots, thinly sliced

  • 4 cloves garlic, minced

  • 1 1-inch piece of ginger, grated

  • 4 ripe cherry tomatoes, halved

  • 1 cup bok choy

  • 2 cups bean sprouts

  • 3-5 basil leaves, chopped

  • ½ cup fresh cilantro, chopped

  • 2 Tbsp. lime juice

  • 1 Tbsp. brown sugar

  • 1 Tbsp. rice vinegar (or white vinegar)

  • 1 Tbsp. “fish sauce” (nam pla, available in most large supermarkets)

  • ½ tsp. “yellow bean sauce” (available in Asian markets, substitute soy sauce if necessary)


  • Combine the lime juice, brown sugar, vinegar, and sauces to make the stir-fry sauce.
  • Use your spiralizer to make “noodles” from the broccoli stalks.
  • In a wok, heat a few tablespoons of vegetable oil and add the noodles and the rest of the ingredients except the tomatoes, bean sprouts and cilantro.
  • If you don’t have any kaffir lime leaves (available at any Asian market), you can substitute a small bay leaf and about a tablespoon of lime zest in a pinch.
  • Stir fry for two minutes, then add the tomatoes, bean sprouts, cilantro, and stir-fry sauce.
  • Stir-fry until everything is heated through.
  • If the dish seems too salty, add a little more lime juice. Garnish with additional cilantro.

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