Bangkok Mall Pasta Recipe by Chef Kris Yenbamroong

This spaghetti is what chef Kris Yenbamroong refers to as "mall pasta" because it makes him think of the spaghetti served in the Italian eateries popular in Bangkok's shopping malls throughout the 1990s. He claims that the salty-pungent mixture of fried garlic, anchovies, and chilli that permeates the noodles in this meal represents the holy trinity

Bangkok Mall Pasta Recipe by Chef Kris Yenbamroong

Prep Time 15 min Cook Time 10 min Total Time 25 mins Difficulty: Beginner Servings: 2

Ingredients

Instructions

  1. Cook the pasta until al dente in big pot of salted, boiling water. 
    Drain the pasta, saving 1/4 cup of the cooking liquid.
  2. Warm the olive oil in a wok. Add the bell pepper, anchovy oil, minced garlic, chile, and stir-fry for about 3 minutes over a fairly high heat until the bell pepper is tender.

  3. Toss the pasta, oyster sauce, soy sauce, sugar, and reserved pasta water into the pan and heat for 2 minutes, or until the sauce has slightly thickened. Toss in the minced garlic, pink and white peppercorns, and broken basil leaves.

  4. Place full basil leaves over top and serve.

Note

It's essential to use dry pasta because freshly made noodles can't withstand the pressure of the hot wok.

Keywords: mall pasta

Did you make this recipe?

Tag @topasianchefs on Instagram and hashtag it #topasianchefs so we can see all your recipes.

Pin this recipe and share it with your followers.

pinit
File under
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *

Min

Share it on your social network