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Thai Basil Sauce Noodles With Jammy Eggs
The three-ingredient basil sauce that dresses these quick noodles showcases the grassy, spicy flavor of Thai basil.
👤 Jessie YuChen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
- ●food processor
- ●skillet
- ●pan
📝 Preparation Steps
1
If using eggs, bring a large pot of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water with slotted spoon; reserve pot with boiling water. Let eggs sit until just slightly warm, about ⏱️ 2 minutes.
large eggs (optional)4
2
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Slice in half and set aside for serving.
large eggs (optional)4
3
Blend raw garlic, Thai basil, and ½ cup oil in a blender or food processor until a smooth paste forms.
Thai basil3 cups
4
Heat remaining ¼ cup oil in a large skillet over medium. Carefully scrape in Thai basil purée and add wine, sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring, until fragrant, about ⏱️ 1 minute. Remove from heat and season with more salt if needed.
Thai basil3 cups. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
5
Return reserved pot of water to a boil. Cook garlic chives and bean sprouts until chives are bright green and sprouts start to turn translucent, about ⏱️ 1 minute. Using slotted spoon, transfer to a small bowl.
6
Cook noodles in same pot until al dente, about ⏱️ 5 minutes. Drain noodles and transfer to pan with sauce. Using tongs, toss noodles to coat.
7
Divide noodles among bowls. Top with bean sprouts, garlic chives, fried garlic, and reserved eggs (if using) and drizzle with chili crisp.
large eggs (optional)4
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