- 4
Ingredients
- Kosher salt
- 7 ounces dried thin spaghetti
- 1 cup no-salt-added chicken broth (may substitute water)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons fish sauce
- 2 tablespoons sweet soy sauce (see headnote)
- 2 tablespoons distilled white vinegar
- 4 cloves garlic
- 8 cherry tomatoes
- 2 to 4 fresh Thai chili peppers
- 3 tablespoons vegetable oil
- 1 pound shelled and deveined shrimp, defrosted if frozen
- 1 cup loosely packed Thai basil leaves
Preparation
Step 1
Bring a pot of water to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions (to al dente). Drain and rinse.
Meanwhile, whisk together the broth, low-sodium soy sauce, fish sauce, sweet soy sauce and vinegar in a liquid measuring cup until well blended.
Mince the garlic. Cut each tomato in half. Seed and finely chop the Thai chilies (to taste).
Heat the oil in a wok or deep saute pan over medium heat; swirl to coat the sides. Once the oil shimmers, add the garlic; stir-fry for about 1 minute or just until evenly golden, then add the shrimp; stir-fry for 2 to 3 minutes or until most of it is barely opaque.
Measure 5 packed cups of the cooked pasta, then add it to the wok or saute pan; toss to coat and incorporate, then add the tomatoes and soy sauce mixture, Thai basil leaves and Thai chili slices. Toss until evenly distributed and warmed through, then immediately divide among wide, shallow bowls.