Garlic Noodles Recipe
Spaghetti, Garlic Fish Sauce Butter, Chili Flakes, Cilantro
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Ingredients
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Noodles
Garlic Fish Sauce Butter
Finishing & Garnish
Method
Noodles
Boil Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz spaghetti and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set aside.
Garlic Fish Sauce Butter
Prepare Garlic Butter Sauce
While the pasta cooks, heat 1 teaspoon neutral oil and 6 tablespoons unsalted butter in a large skillet over medium-low heat. When the butter has melted and begins to foam, add the minced garlic and cook gently, stirring, until fragrant and softened but not browned, about 1–2 minutes. Turn heat to low.
Stir in 2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon brown sugar, and 1 teaspoon freshly ground black pepper. Taste and adjust: the sauce should be savory and slightly sweet with an umami backbone from the fish sauce. Keep warm on the lowest heat setting; do not let the garlic brown.
Combine
Toss Pasta with Sauce
Add the drained spaghetti to the skillet with the garlic fish sauce butter. Toss to coat over low heat. Add 1/4 cup of the reserved pasta water and continue tossing until sauce emulsifies and evenly coats the noodles. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to reach a glossy, silky consistency.
Taste for seasoning and adjust: if it needs more saltiness, add a small splash (1/4 teaspoon) of fish sauce or soy; if too salty, add a little more pasta water.
Finishing & Garnish
Heat Chili Flakes
Sprinkle 1 teaspoon red chili flakes into the pasta while tossing so the heat is evenly distributed. If you prefer to bloom the chili for a nutty flavor, briefly toast the flakes in the skillet for 10–15 seconds before adding the pasta.
Remove the skillet from heat. Stir in 1 cup chopped fresh cilantro (reserve a small handful for garnish). Taste and, if using, sprinkle 1 tablespoon grated Parmesan or Pecorino and toss once more. Transfer to serving bowls.
Garnish with reserved cilantro and lime wedges on the side. Serve hot and pass additional red chili flakes at the table.