Thai Basil Drunken Pappardelle Noodles

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 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:

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!