Ingredients
Thai Stir-Fry Sauce for Noodles:
- Bragg's / Coconut aminos - 3 Tbsp
- Fish sauce - 1 1/2 Tbsp
- Rice vinegar - 1 1/2 tsp
- Honey - 1 Tbsp
- Arrowroot powder - 2 Tbsp
- Water - 3/4 cup
Zucchini & Red Pepper Thai Noodles:
- Chicken thighs - 1 lb , sliced
- Garlic - 3 cloves , minced
- Onions - 1 , sliced
- Green cabbage - 1/2 head , sliced
- Zucchini - 2 , sliced
- Red pepper - 2 , sliced
- Cooking oil - 1 Tbsp + 1 Tbsp
- Thai stir-fry sauce - ingredients listed separately
- Limes - 1/2 , juice of
- Basil - 1 sprig , leaves of
- Hot sauce - for serving
Prep
- Chicken - Chop into bite-sized pieces. Then season & tenderize with salt & pepper. (Can be done up to 1 day ahead)
- Garlic / Onion / Cabbage / Zucchini / Red Pepper - Prep as directed
- Sauce - Mix together Bragg's, fish sauce, rice vinegar, honey, and arrowroot powder with water.
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Make
- Heat a wok over medium-high heat. Add 1 tbs. (14.8ml) cooking oil and then chicken to heated oil. Stir-fry until the exterior is golden. Remove from pan and set aside (does not need to be fully cooked at this point).
- Return wok to medium-high heat. Add another 1 tbs. (14.8ml) cooking oil and then garlic to heated oil. Once you can smell the garlic, add in the onions with a dash of salt. Stir-fry until they start to soften up, ~3 minutes. Next add in cabbage. Stir-fry for ~5 minutes, until softened. If the wok looks too dry at any point and your cabbage may burn, add a tablespoon of water.
- Add in zucchini and peppers. Stir-fry for 2 more minutes and then add chicken back in. Form a donut in the middle of your wok and pour in stir-fry sauce. When it starts to bubble and thicken, toss everything together. Add in a squeeze of lime juice and basil leaves. Season to taste with salt, pepper, and hot sauce and serve warm. For more stir-fry help, check out this video.
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