The recipe I first shared with you guys used spaghetti squash in place of noodles, but even in that post, I told you that there was no way to compare spaghetti squash to the signature wide rice noodles used to make authentic drunken noodles (or Pad Kee Mao). Well, the Paleo Parents figured out a way around that… wide CARROT noodles! Genius, right? I feel like these wide carrot noodles somehow tricked my brain into thinking that I was eating wide rice noodles (I mean, you will need to use your imagination). And the flavors! They were so spot on! These carrot drunken noodles are sweet, sticky, savory, and even a little spicy (if you use the Thai bird chile pepper). I tried this recipe soon after meeting Stacy at a book signing event that she and my friend Jen were hosting together (see pic below). Stacy suggested I try the carrot drunken noodles from her book and so I did. It was so easy to make and Roby and I both loved the recipe! I asked her if I could share it with you and she said yes! So, if you’re Thai food-obsessed like I am, then you can and should make these drunken noodles right away. This recipe is just one of 175 recipes in the Real Life Paleo cookbook, which also serves as a guide for those who are trying to transition to a real-food, Paleo lifestyle. It includes a 3-phase approach to getting your family to eat healthily – something you can follow at your own pace. That’s one thing (of many) that I really like about this book – there’s no judging here – it’s all about eating right as a family and doing so in a way that’s comfortable for the whole family. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
