Spicy Red Hot Thai Curry Orzo with Pad Kee Mao-Style Stir Fry

Serving Size: 4-6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time:  1 Hour


1 lb. Pappardelle’s Spicy Red Hot Thai Curry Orzo
1-1/2 lb chicken breast, thinly sliced
1 Tbsp. cornstarch
1-1/2 tsp. brown sugar (dissolved in 1 Tbsp. hot water)
2 Tbsp. + 2 tsp. soy sauce
1 tsp. fish sauce
2 tsp. oyster sauce
1/2 tsp. white pepper
3 Tbsp. + 1 tsp. neutral oil, divided
3 cloves garlic, thinly sliced
¼ tsp. fresh ginger, peeled & grated
2 shallots, finely sliced
2 scallions, roughly chopped
1 jalapeño pepper, deseeded and julienned
1 cup Thai basil
6 pieces baby corn, split in half
1 red bell pepper, ribs & seeds removed, roughly chopped
2 tsp. Shaoxing wine (substitute with sherry or sherry vinegar)


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain & set aside.
  2. Add chicken, 1 tsp. soy sauce, 1 tsp. oil, and 2 tsp. cornstarch to a bowl, and mix until chicken is evenly coated. Set aside for 20 minutes.
  3. Stir together dissolved brown sugar, 2 Tbsp. soy sauce, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
  4. Heat a wok (or large pan) on high heat until it’s close to smoking. Spread 2 Tbsp. of oil around the perimeter. Add chicken and let it sear for 1 minute on each side until it’s mostly cooked. Remove from the wok and set aside. 
  5. Add 1 Tbsp. of oil and cook garlic and ginger. After a few seconds, add the shallots and cook for 20 seconds. Add scallions, jalapeño, basil, baby corn and wine. Cook for another 20 seconds and add in pasta. Mix well for 1 minute until the pasta warms up.
  6. Add the prepared sauce mixture and cook for 1 minute more. Use a spatula to scrape the bottom of the wok to prevent sticking. Add the seared chicken and stir-fry for 1-2 minutes.
  7. Once chicken is cooked through, divide the pasta into serving dishes. Serve and enjoy!