A beautifully fragrant and super easy recipe for your midweek dinner list. Turning the humble sausage in to something quite spectacular. Using everyday ingredients you can enjoy this taste of Thailand from your own kitchen.
Don't forget to check out any of my other sausages recipes on my Youtube series, Sausages, Sorted.
Prep time 5-10mins
Cook time 15mins
1tbsp neutral oil
6 pork sausages, skins removed
3 garlic cloves, crushed
1tbsp ginger puree
2-3 red thai chillis, stalks removed, finely sliced (optional)
150g green beans, halved and blanched
30g thai basil (or ordinary basil)
Sauce, see below for ingredients
4 nest of dried noodles
For the Sauce
3tbsp oyster sauce
2tbsp fish sauce
1tbsp dark soy
1/2tbsp soy
Juice 1/2 lime
1tsp caster sugar
To Serve
Sliced spring onion
Crispy onions (highly recommend for a nice crunch)
Sliced medium sized red chilli
Fill a large saucepan full of water and heat to boil, once boiling turn down to a simmer.
In a large wok heat the oil on a medium to high heat, once hot add the sausage meat and begin to brown, let it brown for 5 mins and then start to break it up with your spoon or spatula, woking it to a nice chunky crumble texture (as per my YT video)
Now add your dried noodles to the simmering water, they should take around 5 mins to cook, try and time it so you can drain them and put them straight in to the wok, if the sit there they may clump together.
Back to the wok... add the ginger and garlic and stirfry until fragrant, around 2mins, don't let it stick and burn.
Now add the sliced thai chilli if using and toss for a minute.
Now add the cooked green beans and tear in 2/3rds of your fresh basil (see YT for tip)
Next add in the premixed sauce and stir everything until well combined, cook for 1 min and then add the cooked, drained, noodles.
Toss well until its all mixed.
Serve straight in to a bowl hot and with the rest of the basil and the, suggested but highly recommended garnishes
