| Prep: 25 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 532 | 22g | 13g | 79g |
| sugars | fibre | protein | salt |
| 23g | 5g | 11g | 1.8g |
When I first came across the recipe for Spicy Thai Basil Noodles, I was at once intrigued and inspired. Filled with vibrant fruits and vegetables, it struck a chord with my love for fresh and flavorful ingredients, much reminiscent of my culinary journey in New England. The blend of sweet pineapple chunks with aromatic basil leaves and fiery red chili flakes struck me as an edible symphony; one that offered an enticing twist to my usual foray into seafood dishes.
An Unexpected Fruit Fusion
Yet, what truly made this recipe stand out for me was the unexpected integration of fruit. Pineapple in a noodle dish was a refreshing surprise and an instant game changer. It lends a sweet-tangy flavor profile that wonderfully complements the spicy Thai red curry paste. This fruit-based recipe doesn’t just tantalize the taste buds; it also offers an array of health benefits. Pineapples are packed with nutrients and antioxidants, known for their immune-boosting properties and ability to aid digestion.
A Recipe Versatile and Complete
The Spicy Thai Basil Noodles recipe is beautifully versatile too. It pairs well with various dishes, adding a piquant edge to any meal. It shares flavorful similarities with Pad Kee Mao (Drunken Noodles) and can also provide a delightful contrast to creamy, coconut-based Thai curries. The dish itself is a balanced blend of protein, carbs, and healthy fats, making it a complete meal in itself.
Aside from its culinary appeal, this dish is also a reminder of shared meals with my daughters, Erin and Samantha. The sweet and spicy combination echoes the laughter-filled dinner-table debates and heart-warming family bonding over food. It doesn’t hurt that it brings to mind the feel of tropical beaches, a much-loved vacation destination for our family.
Given my admiration for Asian cuisines and reconciliation with a departure from seafood-focused recipes, I believe the Spicy Thai Basil Noodles is a recipe well worth exploring. It’s a beautiful fusion of flavors, a tribute to Thai culinary brilliance, and an invitation for a now Maine-native like me to further broaden her culinary horizons.
What You’ll Need
- 12 ounces of rice noodles
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 2 red bell peppers, thinly sliced
- 1 large carrot, julienned
- 1 cup of snap peas, trimmed
- 1 cup of pineapple chunks
- 2 tablespoons of Thai red curry paste
- 1 can of coconut milk (13.5 ounces)
- 1/4 cup of fish sauce
- 1/4 cup of brown sugar
- 2 tablespoons of lime juice
- 1/2 cup of fresh basil leaves, torn
- 1 teaspoon of red chili flakes
- Salt and pepper to taste
- Green onions and chopped peanuts, for garnish
Method
Step One
First, start by preparing the rice noodles according to the instructions provided on the package. Once done, drain the noodles and set them aside.
Step Two
Next, heat up the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, sliced red bell peppers, julienned carrot, trimmed snap peas, and pineapple chunks into the skillet or wok. Sauté the ingredients until they become tender.
Step Three
Then, add the Thai red curry paste to the skillet or wok. Stir the curry paste into the other ingredients until everything is well coated. Continue to cook for about 2-3 minutes.
Step Four
Now, pour the coconut milk into the skillet or wok. Stir well to combine with the curry paste and other ingredients. Let it come to a simmer.
Step Five
Add the fish sauce, brown sugar and lime juice to the skillet or wok. Stir well to combine. Let the sauce come to a simmer again. Continue to cook until the sauce has thickened slightly.
Step Six
Next, add the cooked rice noodles to the skillet or wok. Toss everything together until the noodles are well coated with the sauce. Then, stir in the fresh basil leaves and red chili flakes. Add salt and pepper to taste.
Step Seven
Finally, serve the Spicy Thai Basil Noodles hot. Garnish with chopped green onions and peanuts before serving.
