Spicy Basil Noodles

Ingredients

• 2 shallots, diced
• 3 cloves garlic, minced
• 2 red chile peppers, diced (more to taste)
• 3 tbsp. soy sauce
• 2 and ½ tsp. coconut sugar (more to taste)
• 1 tbsp. lime juice
• (optional but recommended) ½ tsp. tamarind paste
• 1/4 tsp. white pepper (to taste; or black pepper)
• neutral cooking oil, about 1 tbsp. (I used grapeseed oil)
• ½ white or yellow onion, cut into 4 pieces
• 6-8 cherry tomatoes, quartered
• about 2 c. trimmed snap peas, halved (or quartered for larger beans)
• 1 bell pepper, cut into small strips
• 1 zucchini, sliced into quarter moons
• ~14 oz. stir-fry noodles, pre-boiled if needed
• 1 c. loosely packed Thai basil leaves (see notes for substitution), roughly chopped (measure before chopping)

Instructions

1. Use a blender or a mortar and pestle to combine the shallots, garlic, and chiles into a paste.
2. Whisk together the soy sauce, coconut sugar, lime juice, tamarind paste, and white pepper, and set aside.
3. In a large frying pan, heat some oil over medium-high heat. Add the paste from step 1, and cook for 1-2 minutes, stirring frequently, until the mixture has softened and thickened slightly.
4. Add the pieces of onion and tomato and cook for another 2-3 minutes, until the onion is slightly soft.
5. Add the sauce ingredients, green beans, bell pepper, and zucchini, and stir. Partially cover the pan and cook for about 5 minutes, or until the vegetables are crisp-tender. Stir occasionally.
6. Add the noodles, stir, and cook for about 2 more minutes, still over medium-high heat, until the noodles are hot and coated in sauce.
7. Turn off the heat and stir in the basil leaves. Partially cover the pan and let the basil wilt, about 1 minute.
8. Serve immediately.

Notes