Thai Basil

Thai Basil Chicken


  • 2-3 tablespoons vegetable oil

  • 1 teaspoon sriracha sauce

  • 1 teaspoons crushed red pepper

  • 1 medium onion chopped

  • 4 cloves garlic sliced (about 3 tablespoons)

  • 1 pounds skinless boneless chicken breasts, cut into bite-size pieces

  • 2 teaspoon brown sugar

  • 1 tablespoons fish sauce or more adjust to taste

  • 1 tablespoons soy sauce (tamari for gluten free)

  • 3/4 cup fresh thai basil leaves about 10 or more leaves


  1. If you are serving with rice start cooking the rice before you start making the chicken

  2. Heat oil in a wok or saucepan swirl to coat pan and then add onions, garlic, sriracha sauce and pepper flakes sauté until fragrant. About 2 to 3 minutes. Be careful not to let it burn

  3. Add chicken, cook until chicken is longer pink and it is slightly brown.

  4. Then add soy sauce, sugar and fish sauce- continue cooking until the sauce thickens and the chicken is fully cooked.

  5. Finally stir in the thai basil leaves. Turn off the heat once the leaves are wilted.

  6. Transfer to a serving plate and serve with rice.

Vegetable Pho with Mushroom Broth


Broth & Noodles:

  • 1 tsp olive oil

  • 1 yellow onion, cut into large chunks

  • 8 cloves garlic, thinly chopped

  • 1 tsp Chinese five-spice powder

  • 8 cups low-sodium vegetable broth

  • 3 tbsp reduced-sodium tamari

  • 1 tbsp hoisin sauce

  • 2 pods star anise

  • 1 3-inch cinnamon stick

  • 6 baby bok choy, sliced (4 cups)

  • 2 cups cremini mushrooms, quartered

  • 7 oz. brown rice vermicelli, cooked according to package


  • 2 cups bean sprouts

  • 1/3 cup chopped Thai basil leaves (or regular basil)

  • 1/3 cup chopped cilantro leaves

  • 1/4 cup green onions, thinly sliced

  • 4 red Thai chili peppers

  • 1 lime, quartered

  • hoisin or sriracha sauce, as needed


  1. Prepare broth: In a stockpot on medium-high, heat oil. Add yellow onion and sweat until onion is translucent, about 5 minutes. Add garlic, ginger and five-spice, stirring until fragrant, about 1 minute.

  2. Add broth, tamari, hoisin, star anise and cinnamon; bring to a boil then reduce to a simmer for 1 hour, 15 minutes, skimming off foam as it simmers.

  3. Strain broth through a cheesecloth-lined mesh sieve and return to stockpot. Add bok choy and mushrooms and return to a boil.

  4. Into 4 bowls, divide noodles. Divide hot broth with mushrooms and bok choy over the noodles.

  5. Garnish with bean sprouts, basil, cilantro, green onions and chile. Serve with lime wedges and hoisin on the side (if using).

Thai Green Chicken Curry


  • 1 tablespoon vegetable oil

  • 3/4 cup sliced shallots (about 5 large)

  • 1 3/4 teaspoons Thai green curry paste*

  • 1 14-ounce can unsweetened coconut milk*

  • 2 teaspoons fish sauce (such as nam pla or nuoc nam)*

  • 1 pound skinless boneless chicken breast halves, cut into thin strips

  • 1 large red bell pepper, cut into strips

  • 1/4 cup chopped fresh thai basil plus sprigs for garnish

  • 2 tablespoons fresh lime juice plus wedges for garnish

* Available in the Asian foods section of many supermarkets and at Asian markets.


  1. Heat oil in large saucepan over medium heat.

  2. Add shallots and curry paste; stir until shallots soften, about 2 minutes.

  3. Add coconut milk and fish sauce; bring to boil.

  4. Add chicken and bell pepper; stir until chicken is just cooked through.

  5. Stir in chopped basil and lime juice.

  6. Season to taste with salt and pepper.

  7. Divide curry among bowls. Garnish with basil sprigs and lime wedges.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil


  • 1 tablespoon peanut oil

  • 2 tablespoons minced peeled fresh ginger

  • 2 garlic cloves, minced

  • 3 tablespoons Asian sesame oil

  • 2 tablespoons soy sauce

  • 2 tablespoons balsamic vinegar

  • 1 1/2 tablespoons sugar

  • 1 tablespoon (or more) hot chili oil

  • 1 1/2 teaspoons salt

  • 1 pound fresh Chinese egg noodles or fresh angel hair pasta

  • 1 bunch green onions/scallions (white and pale green parts only), thinly sliced

  • 1/2 cup coarsely chopped roasted peanuts

  • 1/4 cup thinly sliced fresh Thai basil leaves


  1. Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.

  2. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally.

  3. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce.

  4. Add sliced green onions and toss to coat noodles.

  5. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.

  6. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Broccoli Slaw with Miso-Ginger Dressing


  • 1 bunch broccoli (about 1 1/2 pounds), stems peeled, heads coarsely chopped

  • 2 medium carrots (about 3 ounces), peeled

  • 1/3 cup white miso paste

  • 1/2 teaspoon finely grated orange zest

  • 1/4 cup fresh orange juice

  • 2 tablespoons finely grated peeled ginger

  • 2 tablespoons unseasoned rice vinegar

  • 1 tablespoon toasted sesame oil

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped fresh mint

  • 1/4 cup chopped fresh Thai or regular basil

  • 2 scallions, trimmed, thinly sliced

  • 1/4 cup unsweetened coconut flakes, toasted, coarsely chopped


  1. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.

  2. Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.

* Slaw can be made in advance & chilled for up to 8 hours.