Drunken Thai Noodles

Are these noodles drunk because: A) I was under liquid influence when I made them? B) They are drunk with flavor? C) You can only eat them past midnight after you've consumed a few cold ones? Or, D) All of the above? Well...A is partially true, B is for damn sure, and having these leftover in when you're in a scenario similar to C is not a bad situation to have. 

You might be asking yourself, "if Finley was hammer time when she made this, how can I trust that this recipe will yield an end product that doesn't taste like feet?" Excellent question. I suppose there's only one way to find out (muahahah). Also...if I'm being totally truthful, I wasn't hammer time per se....I was just paying the grand price of the previous evenings celebratory activities. Even getting into my car the next day would have been a poor legal decision. So instead, I stayed in my bed until 6:30pm, got up to make this dinner and then immediately resumed my prior Advil-sponsored horizontal status. 

Shmammered, hungover, or sober as a glass of water...regardless of the condition, pretty much anything carb-based and drowning in sauce tastes good. 

Dare you give it a try? Get on wichya bad self!


  • 1 (8 oz.) package of vermicelli rice noodles (or 2 large sweet potatoes, spiralized**, for a paleo compliant option)
  • 1 tbsp coconut oil (or other cooking oil of choice)
  • 3 cloves of garlic, minced
  • 1 yellow onion, diced
  • 1 lb chicken breast, cut into pieces
  • 1 cup shitake mushrooms
  • 2 cups broccoli florets (I cut mine up into extra tiny florets just because I'm weird and like them that way)
  • 1/4 cup chicken bone broth (or stock)
  • 1 tbsp tamarind paste/concentrate
  • 2 tbsp gluten-free tamari (or 1/4 cup of coconut aminos for a soy-free option)
  • 2 tbsp fish sauce
  • 1/2 tsp ground ginger
  • Juice of 1 lime
  • Salt and pepper to taste
  • To garnish: chopped cilantro, scallions and/or lime wedges


  1. Cook the rice noodles according to the package directions. Drain and set aside. **If using sweet potatoes, spiralize them and cook them in a skillet on medium/high heat with about 1 tsp of coconut oil. Once they are slightly browned and softened, remove from head and set aside.
  2. In a large wok or skillet, heat the coconut oil and add the garlic and onion. Cook until fragrant and the onion becomes golden (about 5 minutes).
  3. Add the chicken, mushrooms and broccoli and cook until the chicken is cooked through - about 10 minutes. 
  4. While the chicken and veggies are cooking, make the sauce. Add the broth, tamarind paste, tamari, fish sauce, ginger and lime juice to a small sauce pan and bring to a boil. Reduce to low and let the sauce simmer for about 15 minutes, stirring every now and then. Cook until the sauce reduces and thickens up a bit.
  5. When the sauce is ready, add the noodles to the wok and toss in the sauce. Toss until the chicken, veggies, noodles and sauce are evenly distributed. Take a taste and add salt and pepper as needed.
  6. Distribute among plates or bowls and garnish with cilantro, scallions and lime wedges!

Servings: 3-4