1cupThai basil leavesloosely-packed (see notes for substitution), roughly chopped (measure before chopping)
Use a blender or a mortar and pestle to blend or mash the shallots, garlic, and chilis into a paste.
Whisk together the soy sauce, coconut sugar, lime juice, tamarind paste, and white pepper, and set aside.
In a large frying pan, heat some oil over medium-high heat. Add the paste from step 1, and cook for 1-2 minutes, stirring frequently, until the mixture has softened and thickened slightly.
Add the pieces of onion and tomato and cook for another 2-3 minutes, until the onion is slightly soft.
Add the sauce ingredients, green beans, bell pepper, and zucchini, and stir. Partially cover the pan and cook for about 5 minutes, or until the vegetables are crisp-tender. Stir occasionally.
Add the noodles, stir, and cook for about 2 more minutes, still over medium-high heat, until the noodles are hot and coated in sauce.
Turn off the heat and stir in the basil leaves. Partially cover the pan and let the basil wilt, about 1 minute.
If you can't get Thai basil, you can use Italian basil. Reduce to only 3/4 cup instead of a full cup. (Optional) Add 1/4 cup of chopped green onion, cilantro, or a mixture.Note the package instructions on your noodles to determine whether they need to be boiled first.