Healthy Drunken Noodles

This Healthy Drunken Noodles recipe is one that your entire family will love! An easy weeknight dinner, this drunk pasta can be made in the Instant Pot, slow cooker, or on the stove! 

What are drunken noodles?

Drunken Noodles are a Thai dish that are similar to phat si-lo. They have a bit of different flavor profile though so they’re a unique dish that you’ll love being able to make at home. There’s no alcohol in this dish so don’t worry, you’re not serving up booze to the kids with dinner tonight! The drunken noodles moniker supposedly comes from a Thai kitchen where a drunken man was hungry and threw together a variety of ingredients that came out so well the dish caught on. It’s similar to the story behind Caesar salad!  

Are these easy drunken noodles? 

Yes! Seriously, I don’t do complicated recipes usually! They have to be really amazing for me to want to jump through a bunch of complicated hoops to make a recipe at home. These drunken noodles can be made in the Instant Pot or in the Crockpot so then they’re even easier because there’s no monitoring the stove!!

Are these healthy drunken noodles with chicken? 

Again…YES! These are a more healthy drunken noodles that you can make at home. My drunken noodles are made with chicken and you can have these on 2B Mindset, 21 Day Fix, Portion Fix, and other healthy lifestyle programs: find that info below! 

Do you have other takeout recipes I can make at home?

Yes I sure do! I love ordering takeout as much as the next person but you’ll see that making recipes likes these drunken noodles at home can save you both money and calories! Check out these other great recipes: 

• Instant Pot Orange Chicken | 21 Day Fix Orange Chicken
• Chicken Lo Mein | Instant Pot | Slow Cooker | Stove Top
• Instant Pot Pad Thai Recipe | Vegetarian Pad Thai Recipe
• Healthy Bang Bang Shrimp Pasta
• Instant Pot Spanish Rice with Chicken | Cauliflower Spanish Rice

Can I have these drunken noodles on 21 Day Fix or Portion Fix?

Remember, this info is only relevant if you are doing 21 Day Fix, Portion Fix, or 2B Mindset. For those of you who are not doing any of these programs you can scroll on by and just know that this is a healthier version of a classic dish! 

Serves: 4
Serving Size: 1/4 of recipe

21 Day Fix or Portion Fix Entire Recipe Counts: 

• 6Y
• 4R
• 3 tsp
• 8G

21 Day Fix or Portion Fix Per Serving Counts:

• 1.5Y
• 1R
• 3/4 Tsp
• 2G

2B Mindset Category: 

• Vegetables, Protein, Carbs
• This is a recipe you’ll need to eat for lunch since we don’t do any fiber filled carbs after lunchtime. If you meal prep this is a great lunch option throughout the week! 

How to make Thai drunken noodles in the Instant Pot: 

1. Heat the oil in the Instant Pot using the saute function.
2. When the oil is hot saute the garlic, red chili pods, mushrooms, and chicken for 2-3 minutes. This is to make sure the chicken doesn’t stick together when cooking.
3. Next add the noodles, coconut aminos, honey, and water to the Instant Pot. Stir noodles around so that the sauce is mixed.
4. Add the carrots, bell peppers, and bok choy to the Instant Pot. Do not stir again, let the vegetables sit on top.
5. Close the lid and turn the pressure valve to sealing.
6. Cook on high pressure for 3 minutes using the “manual” or “pressure cook” button. Release the pressure using the quick release method.
7. Remove the lid. Add the basil and mix up the drunken noodles so that the vegetables are mixed with the noodles.
8. Serve and enjoy.

Can I make drunken noodles in the Crockpot?

1. Add the noodles, garlic, coconut aminos, water, and honey to the slow cooker. Mix it together so that the noodles are covered.
2. Layer the chicken, carrots, bell peppers, mushrooms, and bok choy on top of the noodles.
3. Cover the slow cooker with the lid.
4. Cook the on low heat for 2-3 hours until the noodles are tender, and the chicken is cooked through.
5. Mix in the basil.
6. Serve and enjoy.

Is there a way to make these drunken noodles on the stove?

1. Heat the oil on high heat in a large skillet on the stove.
2. Saute the garlic, red chili pods, mushrooms, and chicken for 1-2 minutes.
3. Add the carrots, bell pepper, and bok choy to the skillet. Saute until the bok choy is wilted.
4. Next mix in the noodles, coconut aminos, honey, and water. Bring the liquid to a boil then cover the skillet and reduce the heat to medium.
5. Let the pasta simmer for 12-15 minutes stirring occasionally until the pasta is cooked.
6. Remove the lid and mix in the basil.
7. Serve and enjoy!

Do I have to use thinly sliced chicken for these drunken noodles? 

Absolutely. If you don’t use defrosted, thinly sliced chicken it will not have enough time to cook so make sure you are following that part of the directions correctly to avoid any food safety issues. 

Printable Drunken Noodles Recipe: 

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Drunken Noodles

This Healthy Drunken Noodles recipe is one that your entire family will love! An easy weeknight dinner, this drunk pasta can be made in the Instant Pot, slow cooker, or on the stove! Easy Drunken Noodles | Instant Pot Drunken Noodles | Crockpot Drunken Noodles | Thai Drunken Noodles | Drunken Noodles with Chicken

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Soup

Cuisine: thai

Keyword: Drunken Noodles

Servings: 4 Servings

Calories: 317kcal

Ingredients

• 2 cups dry whole wheat egg noodles about 4 oz
• 2 tsp olive or avocado oil
• 4 tsp minced garlic
• 2 small dried chili pods (Thai chilies are best!) or 1 tsp crushed red peppers
• 1 lb. chicken breast cut into thin 1/2-inch strips
• 1/2 cup coconut aminos
• 1 tbsp honey optional
• 1 large red bell pepper chopped about 1C
• 2 carrots peeled and cut into strips about 2C
• 2 cups mushrooms
• 3 cups bok choy chopped
• 1/2 cup fresh basil chopped optional
• 2 cups water
• 1/2 cup scallions diced

Instructions

Instant Pot:

• Heat the oil in the Instant Pot using the saute function.
• When the oil is hot saute the garlic, red chili pods, mushrooms, and chicken for 2-3 minutes. This is to be sure the chicken doesn't stick together when cooking.
• Next add the noodles, coconut aminos, honey, and water to the Instant Pot. Stir noodles so that the sauce is mixed.
• Add the carrots, bell peppers, and bok choy to the Instant Pot. Do not stir again, let the vegetables sit on top.
• Close the lid and turn the pressure valve to sealing.
• Cook on high pressure for 3 minutes using the "manual" or "pressure cook" button. Release the pressure using the quick release method. 3 Minute Quick Release
• Remove the lid. Add the basil and mix up the drunken noodles so that the vegetables are mixed with the noodles. Serve and enjoy.

Stove top:

• Heat the oil on high heat in a large skillet on the stove.
• Saute the garlic, red chili pods, mushrooms, and chicken for 1-2 minutes.
• Add the carrots, bell pepper, and bok choy to the skillet. Saute until the bok choy is wilted.
• Next mix in the noodles, coconut aminos, honey, and water. Bring the liquid to a boil then cover the skillet and reduce the heat to medium.
• Let the pasta simmer for 12-15 minutes stirring occasionally until the pasta is cooked.
• Remove the lid and mix in the basil. Serve and enjoy!

Slow cooker:

• Add the noodles, garlic, coconut aminos, water, and honey to the slow cooker. Mix it together so that the noodles are covered.
• Layer the chicken, carrots, bell peppers, mushrooms, and bok choy on top of the noodles.
• Cover the slow cooker with the lid.
• Cook the on low heat for 2-3 hours until the noodles are tender, and the chicken is cooked through.
• Mix in the basil. Serve and enjoy.

Notes

Serves: 4

Serving Size: 1/4 of Recipe

6Y 4R 3 tsp 8G

Per serving:

1.5Y, 1R, 3/4 tsp, 2G

2B Mindset: 

Protein, Vegetables, and FFC (Lunch only)

This recipe will only work with chicken that is defrosted and sliced into thin slices. If the chicken is cut into thick pieces, it will not have enough time to cook completely.

Nutrition

Calories: 317kcal | Carbohydrates: 33g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 880mg | Potassium: 964mg | Fiber: 3g | Sugar: 9g | Vitamin A: 181% | Vitamin C: 98.9% | Calcium: 9.5% | Iron: 10.3%

*nutrition calculations are approximate

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