Thai Basil Mojitarita Recipes

FAUX PHO CHICKEN TACOS

Steps:

• In 1-gallon resealable food-storage plastic bag, mix chicken and marinade ingredients. Seal bag. Refrigerate 30 minutes.
• Heat 12-inch nonstick skillet over medium-high heat. Drain chicken; discard marinade. Place chicken in skillet. Cook 6 to 8 minutes or until browned on both sides and chicken is no longer pink in center.
• Meanwhile, in small bowl, mix Sriracha mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packing for another use.)
• Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.

THAI BASIL FRIED RICE

Steps:

• Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them.
• In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Sauté the carrots and onion for 2 minutes. Add the garlic and ginger and sauté for 1 minute. Stir in the rice, peas and salt for 1 minute.
• Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
• Add the soy sauce and fish sauce, if using. Taste and add additional soy sauce if necessary. Heat for a minute or two, stirring, until all rice is coated. Add the Thai basil and turn off the heat, stirring until it wilts. Serve hot.

THAI BASIL VEGETABLES

Steps:

• In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
• The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
• cornstarch to your sauce, but it won't affect the flavor either way.
• Heat oil in wok or large skillet over medium-high heat.
• Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
• Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
• Stir in herbs and serve.