Saw this on America's Test Kitchen's website, and this is one of the dishes I miss the most since Todd doesn't like Thai food. Followed the recipe entirely, except I used white wine vinegar instead of plain white vinegar. ---- Serves 4 Since tolerance for spiciness can vary, we’ve kept our recipe relatively mild. Sweetness without sufficient heat can become cloying, so we also cut back the sugar. For a very mild version of the dish, remove the seeds and ribs from the chiles. If fresh Thai chiles are unavailable, substitute 2 serranos or 1 medium jalapeno. In Thailand, crushed red pepper and sugar are passed at the table, along with extra fish sauce and white vinegar, so the dish can be adjusted to suit individual taste. Serve with steamed rice and vegetables, if desired. Ingredients * 2 cups fresh basil leaves , tightly packed * 3 medium garlic cloves , peeled * 6 green or red Thai chiles , stemmed (see note) * 2 tablespoons fish sauce , plus extra for serving (see note) * 1 tablespoon oyster sauce * 1 teaspoon white vinegar , plus extra for serving (see note) * 1 tablespoon sugar , plus extra for serving (see note) * 1 1/2 pounds boneless, skinless chicken breast , cut into 2-inch pieces * 3 medium shallots , peeled and thinly sliced (about 3/4 cup) * 2 tablespoons vegetable oil * red pepper flakes , for serving (see note) Instructions * 1. Process 1 cup basil leaves, garlic, and chiles in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during processing. Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl. * 2. Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into -approximate 1/4-inch pieces, six to eight 1-second pulses. Transfer to medium bowl and refrigerate 15 minutes. * 3. Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 11/2 minutes; if it doesn’t, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes. * 4. Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute. Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately. From: America's Test Kitchen

Prawns, prawns, prawns, I love them! Last night's tea - Fusilli with Shrimp and Peas. (Picture is a bit blurred - I was dying to eat it!) Recipe from marthastewart.com Fusilli With Shrimp and Peas Serves 4; Prep time: 30 minutes; Total time: 45 minutes This fresh-tasting dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the watercress. Salt and pepper 1 pound fusilli 6 tablespoons olive oil 3 garlic cloves, minced 1 bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 cup total) 1 pound medium shrimp, peeled and deveined 10 ounces frozen peas, thawed and drained 1/2 cup white wine or water 2 teaspoons freshly grated lemon zest 1/4 teaspoon crushed red pepper 1/3 cup fresh lemon juice 3 ounces watercress sprigs or spinach leaves (about 4 cups) 1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm. 2. While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds. 3. Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute. 4. Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving. Note: When slicing scallions, remember to keep the green and white parts separate: The white pieces get sauteed with the garlic; the green are sprinkled in just before serving.