ZENB Quick Thai-Style Rotini


PREP TIME 10 minutes

COOK TIME 15 minutes

TOTAL TIME 25 minutes

Nutrition Facts


Serving Size: 387g
Servings: 6

Calories: 440

Amount per Serving*% Daily Value
Total Fat15g19%
Saturated Fat3.5g18%
Trans Fat0g
Dietary Fiber9g32%
Total Sugar6g
Vitamin A 25%
Vitamin C 50%
Vitamin D 0mcg 0%
Calcium 105mg 8%
Iron 4mg 20%
Potassium 919mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


If you are in the mood for Thai food in less time that it takes to order take out, try ZENB Quick Thai-Style Rotini. Spicy Thai bird chilies shine in this dish with the addition of extra freshness from Thai basil leaves. This dish is elevated with the addition of chicken and fresh broccoli florets while staying low in calories. Packed with a good source of protein, this recipe will have you raving about ZENB Rotini Pasta and filling your bowl with seconds!


  • 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
  • 4 cups broccoli florets, cut into bite-size pieces (about 1/2 pound)
  • 2 tablespoons vegetable oil, divided
  • 6 eggs
  • 1 pound ground chicken
  • 4 cloves garlic, minced
  • 2 Thai bird chilies, thinly sliced
  • 3 tablespoons Chinese oyster sauce
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 limes, divided
  • 1-1/4 cups packed Thai basil leaves, divided



Cook ZENB Pasta as directed on package, adding broccoli during the last 2 minutes of cook time. Reserve 1 cup pasta cooking water. Drain.


Meanwhile heat 2 teaspoons oil in large deep non-stick skillet on medium heat. Crack eggs into skillet. Cook 3 minutes, or until whites are fully set but yolks are still runny. Transfer eggs to clean plate; cover to keep warm.


Heat remaining oil to same skillet on medium-high heat. Add chicken; cook 4-5 minutes until browned, while breaking up large chunks with a wooden spoon. Stir in garlic and chilies. Cook 1 minute, stirring constantly, until fragrant.


Stir in reserved pasta water, oyster sauce, soy sauce and brown sugar to skillet. Cook 2-3 minutes, or until liquid is reduced by half. Add pasta, juice of 1 lime and 1 cup basil leaves; mix gently until well combined and heated through.


Top each serving with fried egg, remaining basil and lime wedge.

Tasty Tips

Thai bird chilies are small, red or green chili peppers often used in Southeast Asian cuisine. They are sold in Asian markets or well-stocked grocery stores.

Thai basil has green mint-like leaves with dark purple stems. The bold, pungent herb has a slightly licorice-like flavor and is used in both raw and cooked Asian dishes.

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