This Ain’t Spaghetti

A dish of noodles, beef and basil may spark thoughts of spaghetti with meat sauce. But add fish sauce, Thai chiles and Sriracha hot sauce and you have something with a completely different feel and flavor. This dish is one of the many pan-fried noodle dishes that Thailand has to offer in addition to the standard pad Thai. Jasmine-flavored coconut milk, a staple of many Thai desserts, adds a subtle accent to fruit at the end of your meal.

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Pan-Fried Noodles With Thai Basil, Flank Steak and Cherry Tomatoes

Seasonal Fruit With Jasmine-Scented Coconut Cream

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Pan-Fried Noodles With Thai Basil, Flank Steak and Cherry Tomatoes

Active Work Time: 15 minutes * Total Work Time: 30 minutes

You can use dried wide rice noodles if fresh ones are hard to find; look for rice noodles in Asian markets or the ethnic sections of most supermarkets. If you can’t find Thai basil, use a strong basil of another variety. Sriracha sauce is a red chile sauce commonly used in Thai food. It’s sold in most supermarkets and Asian markets.

3/4 pound flank steak, sliced 1/4 inch thick across grain

1 tablespoon sweet soy sauce

1 tablespoon fish sauce

2 cloves garlic, chopped

1 pound fresh wide rice noodles

2 tablespoons oil

1/2 cup chopped green onions

2 small Thai chiles, minced, seeds removed if desired to reduce heat

1 cup halved cherry tomatoes

1/2 cup loosely packed Thai basil leaves

Sugar

Fish sauce

Sriracha sauce (Thai hot sauce)

Marinate flank steak in soy sauce, fish sauce and garlic 15 minutes.

Meanwhile, cut noodles into 1/2-inch-wide strips.

Heat oil in large skillet on medium-high heat. Add green onions and marinated steak. Cook until steak is light brown, about 5 minutes. Add noodles and cook until noodles are slightly browned.

Add chiles and cherry tomatoes, then cook until tomatoes start to release their juice. Add basil and cook until just wilted. Season to taste with sugar, fish sauce and Sriracha sauce.

4 servings. Each serving: 328 calories, 489 mg sodium, 138 mg cholesterol, 17 grams fat, 87 grams carbohydrates, 29 grams protein, 0.98 gram fiber.

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Seasonal Fruit With Jasmine-Scented Coconut Cream

Active Work Time: 10 minutes * Total Preparation Time: 10 minutes

Coconut cream is obtained from unsweetened coconut milk. Jasmine essence is available in Thai markets.

1 (14-ounce) can unsweetened coconut milk

2 drops jasmine essence

2 cups sliced seasonal fruit, such as apples, oranges or bananas

Open coconut milk and skim thick cream off top. Transfer to bowl and combine with 2 tablespoons coconut milk. Add jasmine essence.

Arrange fruit in serving bowl and drizzle with cream.

4 servings. Each serving: 238 calories, 13 mg sodium, 0 cholesterol, 21 grams fat, 13 grams carbohydrates, 3 grams protein, 2.55 grams fiber.

Ingredients

Shopping List

1 pint cherry tomatoes

1 (14-ounce) can unsweetened coconut milk

1 bunch green onions

3/4 pound flank steak

1 1/2 to 2 pounds seasonal fruit, such as apples, oranges or bananas

1 (1-pound) package wide fresh rice noodles

2 bunches Thai basil

2 small Thai chiles

Staples

Fish sauce

Jasmine essence

Oil

Sriracha sauce

Sugar

Sweet soy sauce

Countdown

30 minutes before: Slice and marinate steak.

25 minutes before: Cut noodles, green onions, chiles and tomatoes.

20 minutes before: Prepare fruit salad and chill.

15 minutes before: Start cooking steak.

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Scorched bamboo place mats from Siblings, Malibu.