Spicy Basil Noodles
The spicy basil noodles dish on the menu at Klong is my favorite dish to get there so I was inspired to make something similar at home. That, and as you know, I have too much basil growing, so pretty much everything I make now has basil in it. Trying to just use ingredients that I already have in my pantry, I used oyster sauce for the salty and umami, honey for the sweet, and sweet basil in place of the Thai basil and siracha for the heat. All in all, in came out pretty well, and actually, as hot as Klong’s which I usually order ‘not too spicy’ because it’s takes me an hour to eat a bowl of it from the breaks I have to take between each bite due to the spiciness.
(I’m guessing these are the measurements that I used)
5-6 Tbs of oyster sauce
1 1/2 TBS of honey
2 TBS of siracha
Big splash of rice vinegar
Big handful of sliced/chiffonaded basil
Half a medium onion sliced chunky, more if you like onion
1 medium tomato, big chunks
3-4 cloves of garlic, sliced
Noodles-I had Japanese white flour noodles, but you can use rice noodles, ramen, etc, whatever you want
Oil to coat the pan
Cook up the noodles, while that’s going on, prepare the sauce. In a separate bowl, mix together the oyster sauce, honey siracha and vinegar.
In a large pan that will be able to fit the noodles later on, heat the oil and then toss in the onions. When they have become slightly translucent, toss in the garlic, cook for a minute and then toss in the tomatoes and cook for another minute.
Then mix in the sauce you put on the side and the basil, and cook together for a 1-2 minutes.
Toss in your noodles, making sure that everything is mixed together well. Serve with fresh basil on top.