Thai Drunken Pasta
Get ready to tantalize your taste buds with Thai Drunken Pasta, a bold and aromatic fusion dish that's perfect for spice lovers! This vibrant recipe combines tender linguine or fettuccine with succulent chicken or shrimp, crisp red bell peppers, and crunchy green beans, all tossed in a luscious, flavor-packed sauce made with soy sauce, oyster sauce, fish sauce, and a touch of dark soy for depth. Fragrant Thai basil and fiery bird's eye chilies elevate this dish to unforgettable heights, while a squeeze of lime adds a zesty burst of freshness. Ready in just 35 minutes, it's a quick and satisfying meal that's ideal for busy weeknights or impressing at dinner parties. Bursting with authentic Thai flavors, "pad kee mao"-inspired brilliance, and just the right amount of heat, this Thai Drunken Pasta will become your new go-to for crave-worthy comfort food.
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Recipe Information
Ingredients
- 12 oz linguine or fettuccine pasta
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 3 pieces bird's eye chilies, finely chopped
- 1 lb chicken breast or shrimp, cut into bite-sized pieces
- 1 piece red bell pepper, thinly sliced
- 1 cup green beans, trimmed and halved
- 1 cup Thai basil leaves
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp sugar
- 4 pieces lime wedges (optional, for serving)
Instructions
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large wok or skillet, heat the cooking oil over medium-high heat.
Add the minced garlic and chopped bird's eye chilies to the pan. Stir-fry for 30 seconds or until fragrant.
Add the chicken or shrimp to the pan and cook until fully cooked and lightly golden, about 3-4 minutes.
Toss in the sliced red bell pepper and green beans. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
In a small bowl, mix the soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar. Pour the sauce over the cooked ingredients in the pan.
Add the cooked pasta into the pan and toss everything together until the pasta is evenly coated in the sauce.
Remove the pan from heat and fold in the Thai basil leaves, letting them wilt slightly from the residual heat.
Serve immediately with lime wedges on the side for added freshness, if desired.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7004 mg | 305% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 24.2 g | ||
| Protein | 186.0 g | 372% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 759 mg | 58% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 3737 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
