ramyaramesh3007This dish is a fun twist on pad kra pow (thai basil mince) – spicy aromatic spaghetti paired with vegetables & fried tofu for an easy stir fry dish!
These pad kra pow inspired Thai Basil Spaghetti is the perfect fusion between springy pasta noodles and a spicy pad kra pow sauce – made even better with fresh aromatics, vegetables and fried tofu. This is not to be confused with Pad Kee Mao (also known as Thai Drunken Noodles).
This fusion pasta recipe has bold flavours from the sauce and fragrant basil that ties it all together. The best part is that you can whip this up in less than 20 minutes, making it the perfect easy weeknight meal.
Tips to Make the Perfect Noodles
- Spiciness: Adjust the number of chilies based on your preference for heat. I’ve used regular red chillies here but you can use Thai bird’s eye chilies as well – they are very spicy however, so use cautiously.
- Noodles: You can use any noodles for this dish actually but I’ve used Fusilli lunghi (long pasta spirals) that cooks quickly in 9 minutes. While it’s cooking, you can prep the veg, aromatics, tofu and sauce.
- Basil: Thai basil has an unique flavour that provides an unique aroma. You can substitute this for regular sweet basil.
- Protein & Vegetables: This dish is versatile and can be made with various proteins like tofu, tempeh or any plant-based meat substitutes. I added long beans, carrots and baby corn.
Ingredients You Need
- noodles – you can use any type of noodles here. I used Fusilli lunghi (long pasta spirals) so it coats the sauce evenly.
- extra firm tofu – pan fry it in olive oil until crispy.
- aromatics – red chillies, minced garlic
- vegetables – long beans, carrots, baby corn
- sauces – light and dark soy sauce, vegan oyster sauce, vegan fish sauce, rice wine vinegar
- sweetener – coconut sugar or maple syrup
- thai basil – substitute with sweet basil
- splash of pasta water – always save the pasta water!!
Gluten free substitutions: Use gluten free brown rice pasta. For soy sauces, substitute with gluten free soy sauce, tamari or coconut aminos. Ensure vegan oyster sauce and vegan fish sauce are gluten free – if not substitute with mushroom seasoning.
Allium free substitutions: Omit garlic and substitute with a pinch of asafoetida (hing).
20-min Thai Basil Spaghetti
Ingredients
- 200 g spaghetti any kind works
- 1 large red chili
- 3 cloves garlic
- 2 tbsp olive oil
- 1/2 cup sliced green beans
- 1/2 cup sliced carrots
- 1/2 cup baby corn
- 150 g pan fried tofu
- 3 tbsp vegan oyster sauce sub 1.5 tbsp mushroom seasoning
- 1 tbsp vegan fish sauce
- 1 tbsp light soy sauce
- 1/2-1 tbsp dark soy sauce
- 1 tsp agave / coconut sugar / maple syrup
- 1 cup basil leaves
- salt if necessary
Garnish
- sliced red chilies
- lime wedges
- chili oil optional
Instructions
- Cook pasta according to package instructions. Drain and save the pasta water. Dice tofu into cubes and pan fry until crispy.
- In a small bowl, mix together the soy sauce, vegan oyster sauce, dark soy sauce, vegan fish sauce and coconut sugar. Set aside.
- Heat 1 tbsp olive oil in a large pan or wok over medium-high heat. Add in vegetables and saute for a few minutes. Set aside.
- Add 1 more tbsp olive oil and add chopped red chili and minced garlic. Stir-fry for about 30 seconds until fragrant.
- Add back in vegetables, tofu, pasta and sauce. Give it a good toss until fully combined. Add pasta water if it's too dry.
- Lastly, add in thai basil leaves and mix until fully cooked. Garnish with red chilies, lime wedges and chili oil (optional). Serve hot, immediately.