Name: Large Thai basil beef noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3.5 oz dried flat rice noodles; 11 1/4 cups water; 1 lb 93% lean ground beef; 2 1/4 tsp avocado oil; 5 cloves garlic, minced; 6 Thai chiles, minced; 3 shallots, thinly sliced; 2 1/2 tbsp tamari soy sauce; 1 3/4 tsp fish sauce; 2 1/2 tsp sweet chili sauce; 1/3 cup Thai basil, leaves only; 1 1/4 green bell peppers, thinly sliced; 1 tsp salt; 1/3 cup water

Instructions

Prep 25 min · Cook 10 min

Bring the larger portion of water and the salt to a boil in a 5-quart pot. Add the rice noodles and cook for 3 to 4 minutes until just pliable with a slight bite. Drain, rinse briefly with cool water, and shake dry.
In a small bowl, whisk together the tamari, fish sauce, and sweet chili sauce. Stir in the smaller portion of water to loosen the mixture.
Heat a 12-inch skillet over medium-high heat with one-quarter of the avocado oil. Add half of the ground beef and leave undisturbed for 2 minutes. Break into crumbles and cook for 2 minutes more until browned. Transfer to a plate. Repeat with another quarter of the oil and the remaining beef. Done when browned with no pink, 160°F.
Return the skillet to medium-high heat with the remaining oil. Add the shallots and bell pepper and cook for 3 minutes. Stir in the garlic and chiles and cook for 1 minute until fragrant.
Return the beef and any accumulated juices to the skillet and add the drained noodles. Pour in the sauce and toss for 2 minutes until the noodles are well coated and hot. Turn off the heat and fold in the Thai basil leaves until just wilted.

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Ingredients

Instructions

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