Chili garlic noodles: linguine in a garlic, anchovy, smoky dried chili, butter and oyster sauce sauce with Thai basil
Pailin's Kitchen · ♥ 21.3K likes · 730.8K views · 10 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- linguine
- salt
Drop the linguine into salted boiling water and stir until it returns to a full boil so the flat noodles do not stick; set a timer one minute short of the package time.
- oil
- garlic
Put oil and plenty of garlic in the wok on low heat so the garlic infuses without burning; add more oil.
- anchovies
Mince the anchovies so they melt into the sauce; add to the wok and cook gently three to four minutes until the garlic softens.
Cook until the anchovies dry out and start to pop and the garlic is just slightly golden, not brown, which would be bitter.
- ground dried chilies
Add the ground dried chilies and cook until they smell a little smoky; turn off the heat.
- butter
- oyster sauce
Stir in a little butter and the oyster sauce to finish the sauce.
Butter and oyster sauce
- pasta water
Lift the slightly undercooked pasta straight into the wok with tongs, bringing pasta water to bind the sauce; turn the heat back on and toss until the sauce is absorbed.
Finishing the pasta in the sauce
- Thai basil
Turn off the heat and toss in a handful of Thai basil; garnish with more.
A touch of Thai basil