Servings
3-4
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Chefanie Tea
Ingredients
For the Noodles
- 1 lb spaghetti noodles
- 1/2 lb shrimp, deveined with tail on
- 1/2 lb seafood mix (scallops, squid, imitation crab)
- 1 dozen mussels, on a half shell
- 1/2 tsp chicken bouillon
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tomatoes, each cut into 8 slices
- 1 small red bell pepper, sliced
- 1 small sweet onion, sliced 1/4 inch thick
- 1 jalapeño, sliced
- 4-5 garlic cloves, minced
- 2-4 fresh Thai chilies, finely minced
- 1 cup fresh Thai basil, stemmed and cleaned
- Optional: 1/2 cup canned diced tomatoes
For the Sauce
- 2 tbsp sweet soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 1/2 tbsp seasoning sauce or Maggi sauce
- 1/2 tbsp fish sauce
Directions
-
Cook the spaghetti noodles in salted boiling water until they are al dente. Drain and set aside.
-
In a small bowl, mix together the sweet soy sauce, dark soy sauce, oyster sauce, seasoning sauce, fish sauce, sugar, and cornstarch. Mix well and set aside.
-
Season the seafood mixture and shrimp with chicken bouillon, salt, and pepper.
-
On a hot and oiled Blackstone Griddle or a large frying pan, stir fry the sliced onions, garlic, and Thai chili peppers for 2-3 minutes.
-
Add the seasoned seafood to the griddle and cook thoroughly.
-
Next, add the bell peppers, tomatoes, and jalapeños. Cook for 2-3 minutes.
-
Add the cooked noodles to the griddle and pour the sauce over everything. Toss well to coat everything with the sauce.
-
Finally, add the Thai basil to the pan and mix well. Serve hot and enjoy!
