Thai Basil

We happened to be at Market Basket when, sitting all by itself on top of the raspberries, was a single package of Thai basil. At our MB, it’s never in stock—this was the only one in the entire produce section. It felt like the Universe was sending us a sign.

I had made this recipe once before and really enjoyed it, plus it’s one of Lyn’s favorite dishes.

This Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook. Served along with steamed rice, it’s restaurant food, fast. This was a good find for me it’s from https://thewoksoflife.com

Prep Time 3minutes mins

Cook Time 7minutes mins

Total Time 10minutes mins

Course: Chicken and Poultry

Servings: 4 servings

Author: Sarah

Ingredients

3 to 4 tablespoons oil
3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)
- Steve Note: Could substitute some chili paste 1-2 TBS
3 shallots (thinly sliced)
5 cloves garlic (sliced)
1 pound ground chicken
2 teaspoons sugar (or honey)
2 tablespoons soy sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth (or water)
1 bunch holy or Thai basil leaves

Instructions

In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.
Add the basil, and stir-fry until wilted. Serve over rice.

Sarah Picture

I based mine on this recipe, Thanks Sue, but made some substitutions will mark below with Steve Note:

This yummy Thai Spaghetti Salad is an delicious twist on a potluck classic ~ quick to prepare using common ingredients, the Asian flavors in this colorful pasta salad really pop. This easy summer side salad recipe will be your go to for barbecues this season!

Prep Time15minutes mins

Total Time15minutes mins

Course: Salad

Cuisine: Thai/American

Servings: 10 servings

Calories: 189kcal

Author: Sue Moran

Ingredients

8 ounces spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water Steve Note: I used Thai Rice Noodles
1 cup shredded red cabbage
1 cup shredded carrots
1 bunch (about 6-8) green onions, thinly sliced
1/2 cup roasted peanuts
2 Tbsp sesame seeds
1 handful cilantro leaves, chopped Steve Note: discovered last minute did not have so used fresh parsley from the garden
1 handful basil leaves, thinly sliced Steve Note: I used Thai Basil from the garden

dressing

1/4 cup rice vinegar
2 Tbsp vegetable oil Steve Note: I used Olive Oil
2 heaping Tbsp smooth peanut butter
1 clove garlic, minced
1/2 tsp cayenne pepper
salt to taste

Instructions

To make the dressing put all the ingredients in a small bowl and use an immersion blender to process into an emulsified dressing. Thin with more oil or vinegar to taste, if necessary.
Put the salad ingredients in a large bowl and toss with the dressing. Refrigerate until ready to serve.

Notes we went stickily Veggie

Make it a main course ~ add chunks of chicken, tender steak, or grilled shrimp.
Make it gluten/grain free ~ try this with zucchini noodles (spiralized zucchini) or spaghetti squash.
Make it with more veggies ~ try frozen and thawed edamame beans, broccoli, or bok choy, snap peas, or green beans.

Nutrition