Gone are the days of waking up at 12 in the afternoon to the smell of something being fried up in the kitchen. The aroma and smoke from all of the spices being stirred up in oil in a giant wok. I miss my mother's cooking.

I was craving a simple noodle dish that my wife and I could enjoy for our meal prep lunches for the week and I came across a pad kee mao (spicy thai drunken noodles) recipe. For those of you who really know me..you'd know that I've been trying to cut out sugar and have been watching my sodium intake lately. I replaced regular sugar with a substitute and used low sodium soy sauce instead. It still tastes amazing, I promise! Skip the take out and take pride in something that tastes just like the restaurant. Enjoy!

Ingredients:

NOODLES

• 7 oz /200g dried rice noodles , wide.

STIR FRY

• 2 tbsp vegetable oil

• 3 large cloves of garlic , minced

• 5-10 Thai chillies , deseeded, very finely chopped. Leave the seeds if you like it really spicy.

• 1 medium onion , sliced

• 7oz chicken thighs or breast , cut into bite size pieces

• 2 tsp fish sauce

• 2 green onions , chopped

• 1 cup basil

• 1 tbsp red pepper flakes (optional)

SAUCE

• 4 tbsp oyster sauce

• 1 1/2 tbsp low sodium soy sauce

• 1 1/2 tbsp dark soy sauce

• 2 tsp swerve sweetener (use reg. sugar if you're not watching sugar like I am)

• 1 tbsp water

Instructions

• Prepare noodles per packet directions.

• Mix Sauce ingredients in a small bowl.

• Heat oil in a wok or large heavy based skillet over high heat.

• Add garlic and chilli’s and cook for 10 seconds.

• Add onion, cook for 1 minute.

• Add chicken, fish sauce, red pepper flakes, and fry until cooked, around 3 to 5 minutes.

• Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.

• Add basil and toss until wilted.

• Remove from heat and serve immediately.