Thai Drunken Noodles

Ingredients:

• 8 ounces wide rice noodles
• 1/3 cup low sodium soy sauce or liquid aminos
• 4 tablespoons Thai fish sauce
• 2 teaspoons honey
• 2 tablespoons sesame oil or extra virgin olive oil
• 1 large shallot, thinly sliced
• 3 cloves garlic, minced
• 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
• 4 green onions, chopped
• 1 medium zucchini, cut into ribbons or chopped
• 2 carrots, cut into ribbons or chopped
• 1 cup fresh Thai basil or regular basil, roughly chopped

Directions:

1. Cook the rice noodles according to package directions. Drain.

2. Combine the soy sauce, fish sauce, honey, and 1/3 cup water in a bowl. 

3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the shallots, garlic, Fresno peppers, carrots and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat about 5 minutes.

4. Stir in the noodles and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy!

*Recipe adapted from Half Baked Harvest