welcome to hot thai kitchen so in thailand there's a dish where spaghetti noodles are
cooked with dried chilies garlic and thai basil and that sounds really good right right except
whenever i would order this it would be kind of like me so i decided to come up with a recipe
that i think this dish should be what it really wants to be deep down inside and that's what we're
gonna make today let's get started so this recipe goes very quickly so i'm gonna drop my pasta which
i have changed from spaghetti to linguine because i have determined that it is a better shape for
this kind of sauce my pasta water is salted obviously and because linguine is a little bit
flat you want to be here and give it a good stir until the water comes back to a full boil before
you walk away and let it go with spaghetti it's round they don't stick together
so you don't have to worry about that now i'm going to set my timer for one minute less than
what the instructions call for because i want to finish cooking in this pan now a little bit of
oil lots and lots of garlic and i'm gonna turn the heat on low just low for now because i don't want
the garlic to burn i want to give it lots of time to infuse okay oh more oil definitely more oil
while the garlic is going we're going to come back and do our secret ingredient which is anchovies
i'm going to just mince them and if you're thinking now i don't do anchovies just
trust me on this because we're mincing it it's going to just like melt and dissolve
into the pasta and it'll add incredible umami it'll just integrate into the dish there we go
now anchovies gonna also go into the wok and i'm gonna slowly and gently cook this give it like
three four minutes for the garlic to really soften and infuse its flavor in thailand what they would
do is they use pieces of salted fish or bacon crispy bacon bits but i want to use anchovies
because i kind of want that umami to like coat all the noodles not just pieces in separate places
now that's going to give the pasta a quick stir just to make sure nothing is sticking
that's looking good and as the anchovies dry out they're going to start to like fry and pop
that's actually a really good sign that we are ready to go i'm looking for the garlic to turn
ever so slightly golden not brown because that'll be bitter and then i'm gonna go in with my ground
dried chilies and this right here is gonna make this dish sing you can buy ground chilies if you
want but what i did is actually took whole dried chilies i removed some of the seeds and i ground
it myself because i want to be able to add a ton of chili flavor without it being too spicy but if
you just add store-bought chili flakes it could be too spicy and you can't have too much of it right
so i'm just gonna wait till i start to smell a little bit of smokiness which is what i like
and i've turned off the heat because at this point i'm just gonna wait for my pasta now which still
has four minutes and 50 seconds see you can relax okay i've got golden crispy garlic nice and smoky
chilies in goes a little bit of butter because this is not traditional but i have found that it
just adds a nice creaminess that really adds to this pasta which really doesn't have much else
to it and then the other secret ingredient oyster sauce yes oyster sauce is going to add it's not
really secret you add oyster sauce and thai pasta all the time but in this dish i chose oyster sauce
as opposed to say soy sauce because oyster sauce has that sort of sweetness that will balance the
saltiness of the anchovies it's also quite thick and it'll add to the body and the lusciousness
of the sauce and that's pretty much our sauce now you can just go relax while you wait for the pasta
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500 and that is p-a-i-l-i-n okay the pasta is done i'm gonna bring that
okay and now i'm gonna bring the pasta i'm not gonna drain it i'm just gonna grab this with
tongs and directly put it into the pan you can keep the heat off for now and when i do this
i bring along some of that pasta water which will help bind the sauce a little bit because
there's some starch in there now the heat can go back on because the pasta is still slightly under
by design because by allowing it oh my god look at that that just looks so good already by allowing
it to finish cooking in the sauce it'll absorb have time to absorb some of that sauce into
the noodles oh my god that looks so good it looks so spicy but it's not i think i hope i
didn't take the seeds out of all the chilies only some of them and i'm just hoping that
oh nice so this is like one hefty portion if you're just gonna eat it by itself but
this is a two portion if you're gonna serve it like with a side of protein which
like a side of pan-fried fish goes incredibly well with this and once all the sauce has been
absorbed i'm gonna turn this off and then our kind of optional but highly recommended ingredient is
some thai basil you can stop here like this is delicious but adding just a handful thai basil
not too much like that's it just brings a little bit of freshness and herbaceousness to this dish
it kind of helps lightens it up a bit and i only want to add a little bit because i don't want
this to like taste like thai basil stir-fry you know nothing wrong with that but that's
not the flavor that i'm going for i just need a touch of freshness you could go with cilantro
or something like that if you'd like and that is it you guys look how delicious that looks wow
oh my goodness just look at that who needs anything else but a pile of chili garlicky noodles
some bits in the wok that shall not be wasted garnish of thai basil
look how cute that is let's eat because this is too much too much temptation
now that we're done with the garnish it can go over there oh my god
just i'm telling you you cook that dried chilies just so that it's a little bit smoky
that is one of the best things i've ever put in my mouth it is perfectly spicy like instantly as
soon as it touches your tongue you get that umami because of the anchovies it's like mixed in there
and oyster sauce slight smokiness from the chili super garlicky i mean like a side of protein would
probably be nice but really like a bowl of this and you are guaranteed satisfied so the recipe
as always will be on hot thaikitchen.com you definitely want to try this out if you are a
noodle fan garlic fan chili fan this is the best of all of those things combined and special thanks
to our patreon members who help support the show if you want to watch the videos ad free like a
patreon members you want to know how to do that check it out i'll put the link in the description
below thank you as always for watching and i will see you next time for your next delicious