Thai Beef Drunken Noodles

• Gluten free

• Meat

  • 12 oz Beef, high quality

• Produce

  • 5 Garlic cloves
  • 3 tbsp Ginger, fresh
  • 1 cup Matchstick carrots
  • 2 Red chili peppers, small
  • 1/2 cup Shallots
  • 1 cup Thai basil or holy basil, fresh

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Honey
  • 1/2 cup Soy sauce

• Pasta & Grains

  • 16 oz Rice noodles

• Oils & Vinegars

  • 3 tbsp Coconut or olive oil
  • 1 tbsp White wine vinegar or rice vinegar

Found on wholesomelicious.com

Description

Ingredients

• 16 oz rice noodles
• 3 tbsp coconut or olive oil
• 3 tbsp chopped fresh ginger
• 5 garlic cloves, minced
• ½ cup chopped shallots
• 2-4 small red chili peppers*
• 12-16 oz high quality beef cut into thin strips (top sirloin, filet mignon)
• ½ cup soy sauce (can use GF Tamari or coconut aminos)
• 2 tbsp honey
• 1 tbsp white wine vinegar or rice vinegar
• 1 tbsp fish sauce
• 1 cup matchstick carrots
• 1 cup fresh thai basil or holy basil*

Directions

• Prepare your rice noodles according to package directions. Set aside.
• Meanwhile, heat up a large wok or skillet to medium high heat. Add oil, and toss in ginger, garlic, and shallots. Cook for 2-3 minutes or until fragrant, add beef. Cook beef for just a few minutes, making sure each side is browned, but not overcooked. Turn down heat to low.
• Make your sauce by mixing together soy sauce, honey, vinegar, and fish sauce. Toss into skillet with beef. Mix in noodles and stir to coat. Finally toss in carrots and fresh basil (torn into pieces). Serve hot!