Thai Style Pasta (seafood) Recipe

Bring a large pot of salted water to a rolling boil. Add the spaghetti or linguine and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, pat the seafood dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper.

Cook seafood

Heat 1 tablespoon oil in a large wide skillet or wok over medium-high heat. Add shrimp and scallops (if using) and sear 1–1.5 minutes per side until just opaque; remove to a plate. Add another 1 tablespoon oil, add calamari rings and toss for 30–45 seconds until they curl and turn opaque; remove with the other seafood. Do not overcook seafood—reserve until sauce is ready and then return to the pan to finish.

In the same skillet or wok over medium heat, add 2 Tbsp oil if pan is dry. Add minced garlic, sliced shallot, sliced red chili and minced lemongrass. Sauté 1–2 minutes until fragrant and the shallot begins to soften, stirring so garlic doesn’t burn.

Add fish sauce, light soy sauce, oyster sauce, tamarind paste (or lime juice), brown sugar and chili paste. Stir to combine and simmer gently for 30 seconds so the sugar dissolves and flavors meld.

Pour in the warm chicken/seafood stock and coconut milk (if using). Bring to a gentle simmer and reduce 1–2 minutes until slightly thickened. Taste and adjust: add up to 1 tsp more fish sauce for saltiness, or another 1/2 tsp sugar if you want sweeter, or a squeeze of lime for brightness.

Add the sliced red bell pepper, julienned carrot and trimmed green beans/snap peas to the simmering sauce. Cook 2–3 minutes until vegetables are tender-crisp.

Add the drained pasta to the skillet along with half of the reserved pasta water. Toss thoroughly to coat the noodles with sauce; add more pasta water a tablespoon at a time if the sauce needs loosening.

Return the cooked seafood to the pan and gently toss for 30–60 seconds to reheat and finish cooking, coating everything in the sauce.

Stir in the bean sprouts, torn basil, chopped cilantro and sliced green onions. Toss briefly just to wilt the herbs (about 30 seconds). Remove from heat and squeeze the lime wedges over the pasta to taste.

Taste and adjust seasoning with the remaining 1/4 tsp salt (if needed) and freshly ground black pepper. Drizzle toasted sesame oil if using.

Divide among plates or bowls. Sprinkle crushed roasted peanuts over each serving, add extra basil or cilantro leaves, and serve immediately with extra lime wedges on the side.