15 Minute Bangkok Peanut Mango Pasta.

Instructions

1. Bring a large pot of salted water to a boil. Boil pasta until al dente. Just before draining, reserve 1 cup of the pasta cooking water, this is super important as you need it for the sauce. Drain pasta.
2. Meanwhile, heat a large wok or skillet over medium-high heat and add 4 tablespoons olive oil. Add the bell pepper and cook until soft, about 5 minutes. Reduce the heat to low and add the Fresno peppers and garlic, cook another 2-3 minutes or until the garlic is golden and caramelized, watch close and stir often as you do not want to burn the garlic. Add the remaining olive oil and the pasta. Add the oyster sauce, soy sauce and honey, toss well to combine. Stir fry the noodles until warmed through, about 3 minutes. Thin the sauce as desired with the reserved pasta cooking water, I use about 1/4 cup of the water. Remove from the heat and stir in the basil + mango. Season with pepper. Serve the pasta with fresh basil and chopped peanuts. Eat!