Spicy Thai Seafood Spaghetti (Full Recipe)

Yield

• 2 servings

Total Time

• Prep: 15 minutes
• Cook: 15 minutes
• Total: ~30 minutes

Ingredients

Pasta

• 200g spaghetti

Seafood

• 150g shrimp (peeled & deveined)
• 150g squid (cleaned, sliced into rings)

Vegetables

• 1/2 carrot (julienned)
• 1/2 red bell pepper (sliced)
• Baby corn (optional)
• Handful of green peppercorns (fresh or brined)
• 2–3 Thai chilies (crushed)

Aromatics

• 4 cloves garlic (minced)

Sauce

• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 2–3 tablespoons water or pasta water

Herbs

• Handful of Thai basil leaves

Cooking

• 2 tablespoons oil

Instructions

Step 1: Cook the Pasta

• Boil spaghetti in salted water until al dente
• Reserve 2–3 tablespoons of pasta water
• Drain and set aside

Step 2: Cook the Seafood

• Heat oil in a pan over high heat
• Add shrimp and squid
• Stir-fry quickly for 2–3 minutes until just cooked

👉 Don’t overcook — squid gets rubbery fast

• Remove and set aside

Step 3: Build the Flavor Base

• In the same pan, add garlic and chilies
• Stir-fry until fragrant
• Add carrots, bell peppers, and baby corn
• Stir-fry for 2–3 minutes

Step 4: Sauce It Up

• Add oyster sauce, soy sauce, fish sauce, sugar
• Pour in a bit of pasta water

👉 This creates a glossy, well-coated sauce

Step 5: Combine Everything

• Add spaghetti back into the pan
• Toss well to coat
• Return seafood to the pan
• Add green peppercorns

Step 6: Finish

• Turn off heat
• Add Thai basil and toss quickly

👉 Basil should stay fresh, not overcooked

Flavor Profile

• Spicy (from chili + peppercorn)
• Savory umami (oyster + fish sauce)
• Slight sweetness for balance
• Fresh herbal aroma from basil

Pro Tips

• High heat = key to wok-style flavor
• Use pasta water to emulsify sauce
• Add basil at the end only
• Adjust chili level based on tolerance

Optional Upgrades

• Add scallops or mussels
• Drizzle chili oil for extra heat
• Squeeze lime before serving for brightness