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Drunken chili crunch spaghetti
A bold East-meets-West pasta inspired by Thai drunken noodles – fiery, garlicky and pretty addictive. Warning: one portion is rarely enough.
- 20 min
- hot
- easy
Ingredients
- 200 g spaghetti
- 250 g prawns
- 2 garlic cloves
- Basil
- 2 tbsp chili crunch
- 1 tbsp soy sauce
Method
Cook the spaghetti in salted water until al dente.
Heat the chili crunch in a pan.
Finely chop the garlic, add it and toast briefly. Don't burn it – we want garlic, not a smoke alarm.
Add the prawns and sauté until half cooked.
Add the spaghetti and soy sauce to the pan and toss well.
Toss in the basil.
Add a splash of pasta water if needed until everything is glossy and comes together.
Tips
- Swap in rice noodles for an instantly Thai version.
- No basil? Spinach works surprisingly well.
Thermomix version
- Cook the pasta separately.
- Chili crunch + garlic → 3 min / 120 °C / speed 1.
- Prawns → 3 min / 120 °C / speed 1.
- Pasta + soy sauce → 2 min / 100 °C / reverse / speed 1.
