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.