Name: Thai basil beef and rice noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz dried flat rice noodles; 11 1/4 cups water; 4 oz 93% lean ground beef; 1 tsp avocado oil; 1 clove garlic, minced; 2 Thai chiles, minced; 1 shallot, thinly sliced; 1 1/2 tbsp tamari soy sauce; 3/4 tsp fish sauce; 1 1/2 tsp sweet chili sauce; 2 tbsp Thai basil, leaves only; 1/2 green bell pepper, thinly sliced; 3/4 tsp salt; 2 1/2 tbsp 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 6 to 8 minutes until tender with a slight chew. 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 half of the avocado oil. Add the ground beef and leave undisturbed for 2 minutes. Break into crumbles and cook for 2 minutes more until browned and cooked through. Transfer to a plate. Done when opaque in the center, 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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