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Thai Drunken Noodles


Prep Time: 10 minutes 

Cook Time: 8-11 minutes

Servings: 3



14 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
2 tablespoons coconut oil
1½ cups (1 medium) zucchini, sliced thin
1½ cups (1 medium) red bell pepper, seeded & sliced
1 cup (½ medium) yellow onion, sliced thin
1 inch piece lemongrass, bulb and outer leaves removed & sliced thin (optional)
1 tablespoon (3 cloves) garlic, minced
½ teaspoon kosher salt
½ ground black pepper


For the Sauce

¾ cup coconut aminos
¼ cup lime juice
3 tablespoons chili garlic paste
½ teaspoon red pepper flakes
½ teaspoon fresh ginger, peeled & minced


For Serving

½ cup Thai basil, chopped



  1. Cut Crepinis into ¼-inch pasta like slices. Set aside.
  2. Warm coconut oil in a wok placed on a stove set to medium-high heat.
  3. Add zucchini, red bell pepper, onion, lemongrass, garlic, salt and black pepper to the wok.
  4. Cook until veggies have softened just slightly, 4-5 minutes.
  5. Turn heat to medium and add all ingredients for the sauce to the wok. Cook, stirring constantly with the spatula.
  6. When mixture begins to simmer, add the Crepini pasta. Cook until noodles reach desired level of golden brown, 3-5 minutes.
  7. Divide drunken noodles between plates and garnish with basil. Serve immediately.