Thai Pad Kee Mao Noodles With Chicken

Divide 4 tbsp olive oil between 2 Suvie pans. Place the pans in your Suvie and roast at 375°F for 10 minutes.

Meanwhile, place 2 sliced chicken breasts in a medium bowl, sprinkle with 2 tbsp cornstarch and ½ tsp salt, and toss to coat.

Place 10 oz pappardelle in the Suvie strainer insert, place strainer insert into the Suvie pasta pot (green handles), and cover with lid. Place pasta pot in the Suvie Starch Cooker on the hot plate, close the door, and ensure drain tray is in place. Input settings and hit "cook". Suvie Starch Cooker Settings: Pasta, 10 minutes

Place ¼ cup oyster sauce, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp chili paste in a medium bowl, and whisk until blended.

After the oil has preheated, remove the pans from your Suvie. Divide the cornstarch coated chicken between the 2 pans, and return to your Suvie. Input settings and cook now. Suvie Cook Settings Bottom Zone: Roast at 375°F for 10 minutes Top Zone: Roast at 375°F for 10 minutes

After the cook, divide ½ cup bell pepper, ½ cup carrots, ½ cup scallions, 4 garlic cloves, and sauce between the 2 pans. Return the pans to your Suvie, input settings, and cook now. Suvie Cook Settings Bottom Zone: Roast at 375°F for 10 minutes Top Zone: Roast at 375°F for 10 minutes

Once the pasta has cooked, remove the strainer insert, and thoroughly drain. Transfer pasta to a large bowl.

After the chicken and vegetables have cooked, remove the pans from your Suvie and transfer the chicken, vegetables, and sauce to the bowl with the noodles, and toss to combine. Divide noodles between 4 plates or bowls and top with 2 tbsp basil before serving.