Gluten-Free Drunken Noodles with Chicken

Name: Gluten-Free Drunken Noodles with Chicken
Yield: Serves 4
Cuisine: Asia, Thai, Asian
Ingredients: 12 ounces (3/8-inch-wide) dried flat, rice noodles; 12 ounces, boneless, skinless chicken breasts, trimmed and sliced into 1/4-inch-thick strips; 1 tablespoon plus 1/4 cup gluten-free tamari or, soy sauce; 3/4 cup, packed dark brown sugar; 1/3 cup, lime juice (3 limes), plus lime wedges for serving; 1/4 cup, water; 1/4 cup, Asian chili-garlic sauce; 1/4 cup, vegetable oil; 1/2 head, napa cabbage, cored and cut into 1-inch pieces (6 cups); 1 1/2 cups coarsely chopped fresh Thai basil, Italian (sweet) basil, or, cilantro; 4 , scallions, sliced thin on bias

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Pasta, Grains, Rice & Beans

Called drunken noodles because it is a supposed hangover cure, this Thai dish features wide rice noodles in a spicy, potent sauce and lots of basil.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES4

TIME1¼ hours

Gluten-Free Drunken Noodles with Chicken

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

We soaked wide rice noodles in hot water until they were just pliable so that we could finish cooking them in the sauce and infuse them with flavor. Chicken and napa cabbage, which we quickly stir-fried one after the other, made it a fillin...

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