Breastfeeding Friendly Gluten Free Drunken Noodles

Total time35 min

Prep time20 min

Cook time15 min

Breastfeeding Friendly Gluten Free Drunken Noodles

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the noodles

14 oz wide rice noodles (dried)
Thai Kitchen Gluten Free Stir Fry Rice Noodles 14oz Annie Chun's Gluten Free Rice Noodles Pad Thai A Taste of Thai Linguine Rice Noodles Ocean's Halo Organic Rice Noodles Pad Thai Brown Rice Noodles
See all

For the sauce

3 tbsp tamari
2 tbsp gluten free oyster sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
½ tsp white pepper

For the stir-fry

3 tbsp neutral oil (such as vegetable oil or canola oil), divided
4 cloves garlic, minced
2 thai chilies, thinly sliced (or 1 serrano pepper)
1 lb boneless, skinless chicken breast, thinly sliced
1 medium red bell pepper, thinly sliced
1 cup baby corn, halved lengthwise
1 cup fresh thai basil leaves, loosely packed

For serving

lime wedges, for serving (optional)

Instructions

1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until just tender but still slightly firm, about 5–7 minutes. Drain, rinse under cold water, and toss with 1 tbsp of the neutral oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the tamari, gluten free oyster sauce, fish sauce, dark soy sauce, sugar, and white pepper until the sugar dissolves. Set the sauce aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!