Thai Drunken Carrot Noodles

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Author: Danilicious Dishes



  • 1/2 cup soy
  • 2 tablespoon coconut or brown sugar
  • 2 tablespoons oyster sauce
  • 2 tablespoons hoisin
  • 1 tablespoon mirin
  • 2 1/2 tablespoons bourbon
  • 1 1/2 tablespoons chili paste less if you don’t want it too spicy
  • 1 tablespoon fresh garlic
  • 1 teaspoon ground ginger

Stir Fry

  • 1 pound carrots cut into ribbons
  • 1 head of broccoli cut into pieces
  • 1 bag spinach
  • salt and pepper to taste


  • 1/4 cup sliced green onion
  • 1/4 cup crushed cashews
  • 6 soft boiled eggs
  • 1 teaspoon toasted sesame seeds
  • 1 lime cut into wedges


  • Cut carrots into ribbons. I used a vegetable peeler to make big, thick slices. They should resemble a wide rice noodles.
  • Make the sauce by whisking together all of the ingredients. Set aside.
  • In a wok, heat 1 tablespoons avocado or peanut oil. When it starts to smoke, add in the broccoli and a pinch of salt. Cook until brown. Add in spinach and cook until spinach wilts. Season with salt and pepper. Take out of wok and set aside.
  • Heat another tablespoon of oil in the pan and add the noodles. Cook for 3-4 minutes, or until cooked and more pliable. Add in the broccoli and spinach. Pour in desired amount of sauce.
  • Divide the dish into 6 plates. Top with sliced green onion and crushed cashews. Add a soft boiled egg to each plate. Sprinkle salt, pepper, and toasted sesame seeds on the soft boiled egg.
  • Enjoy!

Recipe and Image created by Danilicious Dishes. To see the full post and find more recipes go here.