WebStep 1. Season the chicken as desired. Heat the oil in a 12-inch saute pan (a skillet with straight sides) over high heat. Add the chicken and stir-fry for 3 minutes or until cooked through. Remove the chicken from the pan. …
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So I made these low carb drunken noodles! They were inspired by pad kee mao, a popular Thai dish that’s often eaten as a hangover remedy (kinda funny since they’re usually served with a cold brew). I replaced the rice noodles with Shirataki noodles which are well suited to this and other Asian dishes.
Add warm water (1/3 cup), erythritol (2 teaspoons), and xanthan gum (1/8 teaspoon) to a bowl and whisk until dissolved. Be sure to sprinkle the xanthan gum over the top, otherwise, it will clump (note 3). Add the soy sauce (1/2 cup)and fish sauce (1 tablespoon), and whisk. Set aside. Rinse noodles.
Cook noodles according to package instructions. Mix sauce in a small bowl and set aside. Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds.
This recipe for Thai-style drunken noodles is great for a hangover, and it's good for entertaining too! Place rice noodles into a bowl. Fill the bowl with hot water and separate noodles with a fork or your hands. Soak until softened, about 45 minutes.