Spaghetti with Pla Salid

Spaghetti with Pla Salid
Thai spagetti? Yes! Thai Spaghetti with Pla Salid (Mie Pla Salid) is a wonderful fusion dish utilizing the local fresh fish. The first time I ate this in Bangkok I was simply delighted with the Thai-Italian fusion flavours.

I often say Thai cuisine is the Italian of Asia. They share so many common ingredients like garlic, chiles, tomatoes, mushrooms, and noodles. Both cuisines are often centered around fish and fresh ingredients.

When you try this amazing recipe you too will be in love with the fusion of Thai and Italian flavours. I especially love the asparagus accent to this spagetti recipe.

Ingredients
Serves 2

2 Tabs Peanut oil or Olive oil
5 cloves Garlic, chopped
4-5 Thai Dragon Chiles, chopped
2 Medium-size tomato, peeled, seeded, and chopped
6 spears fresh Asparagus, cut into 2-inch lengths
2 cups fresh Oyster mushrooms
1 large Pla Salid, or Pladuk/catfish deep-fried, deboned and cut into 1" pieces
1# Cooked thin spaghetti or Angel Hair
12 Thai Basil leaves,chopped
1/2 tsp MSG Optional
salt

Method

Cook the pasta until ala dente toss with a little peanut oil or olive oil to coat and prevent sticking, sit aside.

Heat wok over medium heat, add peanut oil and heat, add chiles and fry for a few second until fragrant, then add garlic, tomato, asparagus, mushroom and fish.

Stir fry together just until the juice from the tomato and the fish comes out, then add the pasta, pepper and basil leaves. Toss lightly to coat the needles with the sauce. Turn out onto plates.

Garnish with fresh Thai Sasil eaves and a chile flower onb the top.

Variation: This dish can be made with rice noodles/mie if desired.

Note Pla Salid a fresh water fish that is very popular in Thailand. It is from the Mekong River and other streams. Catfish (pladuk) is readily available and aal often used for this recipe.

I suggest using peanut oil if using mie/rice noodles, and using olive oil when using pasta style noodles such as spagetti. This is a true fusion expierence so be creaive.







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This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.