Paleo Drunken Noodles
  • 3 chicken thighs
  • ½ head cabbage, sliced into strips
  • 1 onion, sliced into strips
  • 6 garlic cloves, minced
  • 2 shallots, diced
  • 2 inches ginger, minced
  • 4 thai red chiles, deseeded and julienned
  • 1 red pepper, julienned
  • 3 green onions, julienned
  • 1 cup thai basil
  • 3 tbsp San-J organic tamari (GF and Non-GMO) (You can also use Coconut Aminos)
  • 2 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 1.5 tbsp red boat fish sauce
  • 1 tbsp maple syrup (leave out for Whole 30)
  • pinch white pepper
  1. Preheat oven to 400.
  2. Chop all vegetables to prep for cooking.
  3. Mix nama shoyu soy sauce, avocado oil, sesame oil, red boat fish sauce, maple syrup, and pinch of black pepper together.
  4. In a pot, put half of sauce mixture until hot and add garlic, ginger, thai chile, and shallots.
  5. Allow this to cook for a few minutes and then add in the red pepper, cabbage, and onion.
  6. Cover pot and allow this to cook down for 10-15 minutes.
  7. Once all of the flavors have melded and the 'noodles' (onion and cabbage) have softened, turn the heat off and stir in the thai basil and green onion.
  8. Now enjoy the most delicious drunken noodle dish you have ever had!
Recipe by Holistic Rendezvous at