Thai Angel Hair Pasta Recipes

ANGEL HAIR PASTA CHICKEN

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
• While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
• Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

ONE POT CREAMY GARLIC ANGEL HAIR PASTA

Steps:

• Into a large pot or deep saute pan, add Olive Oil (2 tablespoon) and the Garlic (4 clove) and cook for a few minutes until fragrant.
• To the pot, add Butter (1 tablespoon) and Freshly Ground Black Pepper (to taste).
• Add Chicken Stock (3 cup) and bring to a boil.
• Once boiling, add the Angel Hair Pasta (250 gram). Cook for 4 to 5 minutes, or until the pasta is tender.
• Once the pasta has absorbed most of the liquid, turn the temperature down to medium.
• Add the Fresh Parsley (1 tablespoon), Grated Parmesan Cheese (1 cup) and Cream (3/4 cup) and stir through until the cheese has completely melted.
• Serve as is or as a side dish. You can also add some pancetta or cooked chicken bits at the end. Enjoy!

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

THAI LIME SHRIMP & NOODLES

Steps:

• Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.

ORIENTAL ANGEL HAIR PASTA (STIR-FRY)

Steps:

• First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside.
• Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes), drain and set aside.
• Heat oil in a wok; once hot saute onions and chillies for 1 minute.
• Add garlic and cook another 30sec.
• Add long beans, then cook for 1 minute.
• Add chicken pieces and stir continuously until they're completely cooked.
• Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding), then pour the beaten egg and cook until set.
• Scramble the egg and combine with the vegetable mixture (in the wok).
• Add the cooked pasta, mix well and add the sauce ingredients.
• Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary).
• If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.

THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA RECIPE

Steps:

• In a large pot of boiling, salted water, cook the pasta for about 5 minutes until just done. Drain, rinse with cold water and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
• In a large frying pan, toast the almonds over moderately low heat, stirring frequently, for about 5 minutes. until golden brown. Or toast the nuts in a 350 degrees F oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
• In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt.
• Cook the meat, stirring frequently, for about 10 minutes until brown and cooked through. Remove the pan from the heat and stir in the remaining sesame oil, the fish sauce, scallions, mint, and lime juice.
• Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges. Enjoy!

SPICY THAI NOODLES

Steps:

• Chop garnishes and set aside.
• Boil pasta, drain.
• While pasta is boiling, heat oils in a large skillet with red pepper flakes.
• Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
• Toss pasta in the skillet with the sauce.
• Can be served hot, room temperature or cold. Top with garnishes and enjoy!

THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA

Steps:

• 1. In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil. 2. In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them. 3. In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice. 4. Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.