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Bangkok Mall Pasta Recipe by Chef Kris Yenbamroong

Bangkok Mall Pasta
Cuisine ,
Courses
Difficulty Beginner
Time
Prep Time: 15 min Cook Time: 10 min Total Time: 25 mins
Servings 2
Ingredients
  • 4 ounces spaghetti
  • 1/4 cup extra-virgin olive oil
  • 1 tin anchovies packed in oil
  • 2 tablespoons garlic (minced)
  • 2 tablespoons garlic (thinly sliced)
  • 1 tablespoon Thai bird chili (minced, with seeds)
  • 1/2 yellow bell pepper (thinly sliced)
  • 1.5 tablespoon oyster sauce
  • 1.5 tablespoon soy sauce (low-sodium)
  • 1 teaspoon sugar
  • 2 tablespoons peppercorns (whole pink)
  • 1 pinch ground white pepper
  • 1/4 cup basil leaves (torn, plus small whole leaves for garnish)
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