Thai Basil Drunken Pappardelle Noodles
Total Time:Â 30Â minutes
Prep Time: Â 15Â minutes
Cook Time:Â 15Â minutes
Serving Size: Â 2-3
Ingredients:
1/2 lb. Pappardelle’s Thai Basil ‘Drunken Noodles’ Pappardelle
2 Tbsp. sesame oil
2 shallots, chopped
2 carrots, thinly sliced
1-2 boneless, skinless chicken breasts, cubed
Black pepper, to taste
3 garlic cloves, minced
1/2 tsp. fresh ginger, minced
1 zucchini, thinly sliced
1 green bell pepper, thinly sliced
2 green onions, chopped
1 Roma tomato, sliced
1 cup fresh Holy Basil leaves, roughly chopped
3 Tbsp. oyster sauce
1/3 cup soy sauce
2 tsp. fish sauce
2 tsp. brown sugar
1 tsp. Thai red chili paste, plus more to taste
Instructions:Â
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
- In a small bowl, mix oyster sauce, soy sauce, fish sauce, brown sugar, 2 Tbsp. water, and Thai red chili paste.
- Heat 1 Tbsp. sesame oil in a wok or large skillet over high heat. Add shallots and carrots. Cook for 2 minutes, stirring frequently. Add remaining sesame oil to
pan. Add chicken and season with black pepper, cooking about 2-3 minutes per side, or until cooked through. - Add garlic and ginger to pan and cook for 30 seconds. Add bell pepper, zucchini, tomato and whites of chopped green onion, cooking for 2 minutes longer.
Add noodles to pan and pour sauce over top. Toss and cook for an additional 2-3 minutes, until warm. - Remove from heat and stir in basil. Serve garnished with remaining green onion and extra chili sauce, to your liking. Enjoy!