20-min Thai Basil Spaghetti
This dish is a fun twist of pad kra pow (thai basil mince) – spicy aromatic spaghetti paired with vegetables & fried tofu for an easy stir fry dish!
Servings: 2
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.