Tagliatelle with Spicy Thai Basil Chicken
I first had a similar dish (basil chicken with rice) in Australia cooked by my housemate from Thailand. It was quite ironical as I am a Malaysian and I live so close to Thailand. I was very surprised to see how easy it was to cook and surprisingly, all ingredients can be found in local supermarket chains."
Submitted by: Emily Tan from Fuss Free Cooking.
Ingredients:
250g tagliatelle (or any flat long egg pasta)
500g chicken mince
1 bunch of basil
1 large carrot
5 garlic cloves
2 bird’s eye chillies
3-4 tbsp fish sauce
2-3 tbsp sweet soy sauce
17 times grinding of black pepper
1 tsp brown sugar
Hot water and salt for cooking the pasta
How to cook this dish:
1. Pour hot water into a large pot, add salt and let it simmer.
2. Get your tagliatelle, chicken mince, basil (removed from stalks and washed) and sauces ready and within reach.
3. Slice the carrot lengthwise and chop the garlic and chillies.
4. Heat 2 tbsp oil (or less if you use a non-stick pan) in a wok over medium heat.
5. When the oil is hot add the carrots to the wok and fry for one minute. Add the garlic and chillies and stir gently until the garlic is golden brown.
6. Add in the chicken and leave to cook.
7. While waiting for the chicken to be 80% cooked, add the pasta into the salted boiling water. Undercook the pasta by 2 minutes from the specified cooking time. Drain and set aside.
8. Add the fish sauce, sweet soy sauce, brown sugar and black pepper to the wok.
9. Stir to combine all the ingredients and cook them until the chicken is fully cooked.
10. Add in the cooked pasta and toss to combine everything.
11. Turn off the heat and add in the basil. Toss gently to combine the basil with the noodles.
12. Serve immediately.
2. Get your tagliatelle, chicken mince, basil (removed from stalks and washed) and sauces ready and within reach.
3. Slice the carrot lengthwise and chop the garlic and chillies.
4. Heat 2 tbsp oil (or less if you use a non-stick pan) in a wok over medium heat.
5. When the oil is hot add the carrots to the wok and fry for one minute. Add the garlic and chillies and stir gently until the garlic is golden brown.
6. Add in the chicken and leave to cook.
7. While waiting for the chicken to be 80% cooked, add the pasta into the salted boiling water. Undercook the pasta by 2 minutes from the specified cooking time. Drain and set aside.
8. Add the fish sauce, sweet soy sauce, brown sugar and black pepper to the wok.
9. Stir to combine all the ingredients and cook them until the chicken is fully cooked.
10. Add in the cooked pasta and toss to combine everything.
11. Turn off the heat and add in the basil. Toss gently to combine the basil with the noodles.
12. Serve immediately.
Serve with:
A cold beverage.
Fuss Free Cooking is a food and photography blog dedicated to everyday cooks who enjoy delicious meals amid our busy work lives. As the name says it, the blog is mostly about cooking with no sweat and tears.
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