Author Notes
As a hobby I read recipes and when I feel I have enough of a handle on a certain type of cuisine, I give it a try on my own. This allows me to express my creativity and use flavors I know my family and I enjoy.
So when I saw the ingredient for this week's contest was basil, my first thought (despite the fact that I'm Italian descent) was Thai. Below is my latest recipe creation.
—Natalie'sKitchen
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Ingredients
- Noodles
-
2 tablespoons
olive oil
-
1 tablespoon
sesame oil
-
1 teaspoon
chili oil
-
2
cloves garlic, minced
-
1 tablespoon
Thai fish sauce
-
1 tablespoon
sugar
-
1 tablespoon
salt
-
1 pound
brown rice linguini
-
1 tablespoon
soy sauce
- Thai Peanut Pork Topping
-
1/2 - 3/4 pounds
boneless pork chops, sliced thinly
-
2 tablespoons
olive oil
-
1 tablespoon
peanut oil
-
30
leaves fresh basil, chopped
-
1 handful
fresh cilantro, chopped
-
3/4
green pepper, diced
-
1 cup
shreded or sliced carrots
-
1 tablespoon
sugar
-
1 tablespoon
soy sauce
-
Ground black pepper to taste
-
1/4 cup
chopped peanuts
-
2
large cloves garlic (smashed with the side of a large knife}
-
1/2 cup
bean sprouts
Directions
- Noodles
-
Cook pasta according to package directions and set aside.
-
Heat oils in a wok or deep skillet. Add garlic and brown.
-
Add pasta to hot garlic and oil, sprinkle with sugar, salt and soy sauce and toss pasta with tongs to blend all ingredients.
-
Turn pasta into a serving dish, cover with foil to keep warm, and set aside.
- Thai Peanut Pork Topping
-
Heat oils in same wok or deep skillet.
-
Add smashed garlic cloves and brown.
-
Add diced green pepper and carrots, salt and black pepper and saute vegetables until softened.
-
Add pork and saute until red is gone and ends become golden.
-
Add soy sauce and sugar and toss to mix.
-
Add bean sprouts, basil and cilantro and toss and cook for 3 more minutes to blend all ingredients.
-
Spoon pork mixture over pasta and sprinkle dish with chopped peanuts. Garnish with more fresh basil.
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