Spaghetti thailandesi saltati con pollo

Ingredienti

• 1/2 lb pasta noodles ((225 g) use spaghetti or linguine )
• neutral vegetable oil
• 1/4 lb boneless, skinless chicken thighs ((112.5g) sliced into 1 inch pieces)
• 1 bunch green vegetables
• 6 cloves fresh garlic (peeled)
• 3 Thai red chilis
• 3 Tablespoon s oyster sauce
• 3 Tablespoon s fish sauce
• 3 teaspoons dark soy sauce
• 1/2 teaspoon light soy sauce
• 4 teaspoons brown sugar (to taste, up to 4 teaspoons)
• 4 Tablespoon s chicken stock
• 1/2 lemon
• 1 Cup Thai Basil leaves (or you can use Italian basil as a substitute, as I have )

Preparazione

1. 1

   Cook your pasta as pre the instructions on the packet- we want it al dente as they'll be stir fried again later and we don't want them to go soggy. Drain once cooked, reserving a bowl of pasta water for the sauce (only used it the noodles look too dry.)

2. 2

   Whilst the pasta is boiling, pound the (cut) chilies and fresh garlic into a paste.

3. 3

   Once the pasta is cooked and drained, heat a large skillet over medium-high heat, add the oil. When it's shimmering, lower the heat then fry the garlic chili paste till it's fragrant. (Garlic burns easily so we need to reduce the fire before adding it to the pan. Be careful as the chilies may release fumes that will make you cough!)

4. 4

   Add the sliced chicken, and leave untouched for 30 seconds- 1 minute to allow it to brown. Add a bit of the sauce, and stir fry for about 5 minutes (or till your chicken is cooked.)

5. 5

   Add the vegetable stems and stir fry for 2-3 minutes, then add the noodles, vegetable leaves, and the rest of the sauce. Stir till well-mixed.

6. 6

   Squeeze in the lemon juice, switch off the fire, then add the basil leaves, and stir till wilted.