One-Pan Drunken Noodles with Weed
Thai noodle dish with chicken, and cannabutter all in one pan! Easy!
Cost: 30 +
Equipment
- Large Wok
- Wooden Spoon
Ingredients
- 4 cloves garlic minced
- 2 tbsp ginger fresh & minced
- 1 thai chile thinly sliced
- 1 tbsp white pepper
- 2 tbsp honey
- 2 tbsp soy sauce LIGHT
- 2 tbsp soy sauce DARK
- 3 tbsp EACH - hoisin sauce, oyster sauce & fish sauce
- 1 tbsp sesame oil
- 1 pkg rice noodles 14 oz
STIR FRY
- 1/4 cup olive oil or cannabis oil
- 4 tbsp cannabutter
- 1 8 oz chicken breast thinly sliced
- 1/2 med onion sliced
- 1/2 med carrot cut into thin wheels
- 1 red bell pepper cut into thin vertical slices
- 1 scallion cut into thin slices
- 1 can baby corn drained
- 20 leaves fresh Thai basil
Instructions
- 1. Soak the rice noodles in water according to package. When ready, drain them.
- Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil. Set aside.
- Heat 2 tablespoons of oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
- Heat the remaining oil in the wok over high heat until shimmering. Add the cannabutter, onion, carrot, bell pepper, baby corn, and scallions and sauté for 5–6 minutes, until the onion is translucent.
- Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.