(per person)
- 100 g ground beef or other protein of your choice
- 80 g spaghetti, dry
- 2-3 cloves garlic
- 1 spur chili or other medium-to-mild red chilies
- 2-3 Thai chilies, to taste, (optional)
- Corriander (roots are great otherwise 2-3 stems per person)
- 3 pc baby corn, bite-seized pieces
- 2 stalks Chinese broccoli, stems thinly sliced, leaves roughly chopped
- 1 tsp sugar
- 1 cup holy basil, regular basil or Thai basil
- A dash white pepper*
Sauce
- 2 tsp oyster sauce
- 2 tsp fish sauce
- 1 tsp soy sauce
- ¾ tsp black soy sauce
Instructions
Set a large pot of water to a boil. Add salt to the water (1 tsp salt for every 1 litre of water).
In a mortar and pestle, pound garlic, spur chilies, Thai chilies, corriander into a rough paste. Alternatively, you can mince everything together.
Combine all sauce ingredients together in a small bowl.
Once all your ingredients are ready to go and you’re ready to turn on the wok, add spaghetti to the boiling salted water and cook until al dente. (Cooking the spaghetti right before you’re ready to use it allows you to transfer the spaghetti directly from the pot to the wok, which is so much easier than draining it!)
In a wok, heat oil. Fry the garlic paste until light brown. Add and cook the ground beef stirring to break up any clumps, until fully cooked. Add vegetables and a teaspoon of the sauce and toss for 30 seconds. Your spaghetti should be a few minutes away from being done at this point, so turn off the stove and wait until the spaghetti is ready.
When the spaghetti is done, use tongs or a pasta scoop to transfer the spaghetti directly into the wok. Turn the heat back on to medium high, add all remaining sauce and sugar, then toss until all the sauce is completely absorbed. If you want the dish to be a little more moist/saucy, you can add a splash of chicken stock or the pasta water (keeping in mind that the pasta water is salted, so don’t add too much of it). Turn off the heat, add white pepper and holy basil and toss just to wilt the basil.
Put enough basil (handful per person). It makes all the difference
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