Ingredients
Scale
- 250g / 9oz spaghetti
- 4 tbsp cooking oil
- 80g / 3oz shallots, sliced
- 5 to 6 large cloves of garlic, sliced
- 200g / 7oz mushrooms (I used enoki, you can use any of your fav mushrooms)
- 100g / 4oz fried tofu (you can substitute with more mushrooms)
- 1 tbsp Thai chili paste or lao gan ma
- 1 tbsp Thai chili flakes or red chili flakes (optional)
- 5 to 8 dried chilis (optional) https://amzn.to/3F0WDD6
- 1 tbsp fish sauce, Yondu (Korean fermented veg sauce) or Maggi sauce
- 2 tbsp oyster sauce
- 1 to 2 tsp soy sauce
- 1 tbsp fried garlic crisp (optional) (sesame seeds/chopped green onions work well too!)
Instructions
- Cook the pasta by following the directions of the package you’re using.
- While cooking the noodles, prepare other ingredients & make the sauce. Heat a large skillet or a wok over high heat, add cooking oil, and swirl to coat. Add sliced shallots and garlic, stir-fry until you can smell the aroma, and they become a delicious brown color, about 4 to 5 minutes.
- Stir in the mushrooms and cook for 4 to 5 minutes or until the mushrooms are cooked to your liking.
- Now, add all the seasoning – chili paste, chili flakes, dried chili, fish sauce, oyster sauce, and soy sauce. Adjust the amount of soy sauce amount to your taste. Stir everything together, and when everything is combined, add the fried tofu.
- Add the cooked noodles to the skillet/wok and mix everything well. Add 1/3 to 1/2 cup of pasta water as needed.
- Transfer to a serving plate and garnish with fried garlic crisp if you have some, or use sesame seeds and chopped green onions as alternatives. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins