Pan Asian Pappardelle {Recipe}

Savor Good Pan Asian Pappardelle recipe
Ayara Thai recently gifted Savor Good with two of its house made sauces to use to create original recipes. Inspired by the restaurant’s Classic Pad Thai, here is a fresh and healthy pasta recipe using the Ayara Pad Thai sauce that’s perfect as part of a holiday meal or anytime. Enjoy!

Pan Asian Pappardelle
Recipe by Howard Lee for Savor Good 

Serves 4

  • 8 oz (1 bottle) of Ayara’s Pad Thai Sauce
  • 1 8-oz package Pappardelle egg pasta
  • 1 tablespoon sesame oil
  • 1 chicken breast, thinly sliced
  • 1 teaspoon sea salt
  • 1 teaspoon crushed black peppercorns
  • 1 package firm tofu, cut into small cubes
  • ½ yellow onion, thinly sliced
  • 1 tablespoon coconut oil
  • 3 garlic cloves, crushed with garlic press
  • 2 eggs, beaten
  • 2 tablespoons sriracha sauce
  • ¼ cup kimchi
  • 1 tablespoon miso paste
  • 1 teaspoon crushed pink peppercorns
  • 2 cups shredded cabbage
  • ¼ cup edamame
  • 3 green onions, chopped
  • toasted slivered almonds, for garnish
  • micro greens, for garnish
  • 1 lime, cut into wedges

1. Boil pappardelle egg pasta in water with a tablespoon of sesame oil, drain with cold water (do not overcook).

2. Season thinly sliced chicken breast with sea salt and crushed black peppercorns. Toast slivered almonds to light, golden brown. Sauté firm tofu until light brown.

3. Caramelize onion in coconut oil; add chicken, minced garlic, tofu, and eggs (in that order).

4. Add pasta to the wok and mix. Add sriracha sauce, kimchi, miso paste, and crushed pink peppercorns (in that order).

5. Once mixed, add Pad Thai sauce, shredded cabbage, edamame, and green onions. Toss no longer than 1 minute.

6. Transfer to serving dish. Garnish with micro greens, lime wedges, and almonds.

{Photo by Howard Lee for Savor Good}


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