As mentioned in my recipe of "Lamb Spinach Spaghetti", I created more recipes with the balance of the spaghetti. I was a little disappointed that my lamb spaghetti was not a sell-out. I noticed that many were not impressed with the recipe. Wonder why??? Could it because of the lamb? Could it because the visuals were not tempting? There's so many questions running in my mind but let me shut off from that and perk you up with a spaghetti recipe with Thai flavors.
We cannot resist Thai food because we love the combo of ingredients that tickles our taste buds. As with most Asian cuisine, chilies are the main hits for the spicy and heat sensations of Thai dishes. In fact, it’s the spicy taste that we enjoy the most. I have used two different types of chilies - the green and birds’ eye chilies. Bird’s eye chilies can induce tears and sweat; therefore you can take it easy by subsituting them with milder tasting chilies for example red or pickled chilies. The other option will be reducing the quantity needed.
This is a typical Thai recipe with the enhancement of the basic Thai flavors, nothing over the top yet bold in taste and brilliant burst of colors.
1/4 packet (about 200g) spaghetti - cook according to the packet instructions
10 fresh medium size prawns
1 tsp ginger paste
3 shallots - chopped
1/2 red capsicum - cubed into small pieces
2 green chilies - cut into thin stripes
3-4 kaffir lime leaves - shredded
2 tbsp fish sauce
1 tbsp lime juice
4 tbsp olive oil
1 tsp sugar
3-4 birds eye or 1 red chili
Salt for taste
Blanch prawns in ginger paste.
Remove and once cool down, slice into two pieces
Add prawns with all the rest of ingredients into a large bowl.
Mix and stir these ingredients together.
Lastly add spaghetti and toss to combine in.