Hot and Spicy Thai Pasta Recipe
A fusion dish combining cooked pasta with Thai ingredients, including holy basil, krachai, and chilis.
Course
Lunch
Servings
Prep Time
2
people
3
minutes
Cook Time
20
minutes
Servings
Prep Time
2
people
3
minutes
Cook Time
20
minutes
Ingredients
5
ounces
dried pasta
around 140 grams
2
inch
krachai
thinly sliced
2
whole
garlic cloves
1-2
whole
red chilis
200
grams
cooked protein of choice
tofu or shrimps work well (optional)
1
tablespoon
oyster sauce
1
tablespoon
thin soy sauce
1
handful
holy basil
1
tablespoon
cooking oil
sunflower, rapeseed, or any other neutral oil
1/2
teaspoon
sugar
1
tablespoon
fresh green peppercorns
don’t worry if you can’t find these, just omit them
1
tablespoon
golden mountain seasoning sauce
1
teaspoon
fish sauce
Instructions
Start by adding your dried pasta to some heavily salted boiling water. Cook for 15 minutes and then drain.
In a pestle and mortar, lightly pound the garlic, krachai, and chili for 5-10 seconds. Meanwhile, wash the holy basil and tear it into small chunks
Heat oil in the wok and stir-fry the garlic, krachai, and chilis for 30 seconds.
Add the wet ingredients, the green peppercorns, and the sugar. Stir-fry for another 30 seconds.
If you’re using protein, add it at this stage (make sure you’re using already cooked protein).
Add the drained pasta along with the torn holy basil. Stir-fry for 40-60 seconds. Serve immediately.