Bangkok Mall Pasta Recipe by Chef Kris Yenbamroong
Ingredients
Instructions
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Cook the pasta until al dente in a big pot of salted, boiling water.ÂDrain the pasta, saving 1/4 cup of the cooking liquid.
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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.
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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.
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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.
mall pasta
