Basil Thai Noodles


2 Thai Kitchen Instant Rice Noodle Soup packets (I like Spring Onion but any flavor will do)

2 carrots, chopped*

1 cup chopped cabbage*

1 cup packed basil

1 garlic clove

3 sun dried tomatoes

1 Tbsp. olive oil

2 1/2 cups water

1/2 tsp. fish sauce

2 tsp. wheat free tamari

2 eggs

*Or any veggies you have on hand. As usual, I just used what I had in the fridge tonight.


  1. In a food processor, blend the basil, garlic, sun dried tomatoes, and olive oil. Put aside.
  2. Spray a large saute pan with cooking spray and saute the carrots and cabbage until tender.
  3. Stir in the fish sauce and soy sauce.
  4. Add the noodles, 1 packet of seasoning (save the other packet and the oil packets for another day), and the water. Turn up the heat to medium-high so the noodles cook through. Cook, stirring occasionally, until the noodles are tender and the water is cooked out.
  5. Add the basil mixture in and stir.
  6. In another pan, scramble 2 eggs. Add to the noodles and stir in.
  7. Serve with lemon wedges.

Serves 2

Find the original recipe at The Daily Dietribe.