Thai Stir Fried Vegetable Spaghetti

Thai Stir Fried Vegetable Spaghetti
Ingredients
  • 250g dried spaghetti
  • 2 tablespoons of vegetable oil
  • 5 cloves garlic, chopped finely
  • 3 small sized onions, chopped
  • 1 small sized bird’s eye chilli, chopped
  • 5-6 pieces tofu, cut into 1-inch cube sized
  • 1 cup carrot, sliced
  • 2 cups green mustard, chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1⁄2 teaspoon pepper
  • 5 teaspoons groundnut, blend
  • 3-4 pieces of coriander leaves, for garnishing
  • 1 slice of lime, for garnishing
Instructions
  1. Boiled enough water in a pot and put in spaghetti. Boil the spaghetti for 8 minutes or until the spaghetti al dente. Drained and set aside.
  2. Heat oil in a non-stick wok and add garlic, onion and bird’s eye chilli. Fry till fragrant.
  3. Add tofu and stir for 2 minutes or until tofu has turned brownish.
  4. Add carrot and green mustard, stir for 1 minute.
  5. Add spaghetti, fish sauce, oyster sauce and pepper. Using a thong, stir all ingredients for 2 minutes or until all ingredients are well-mixed.
  6. Switch off the stove and add blended groundnut, stir well. Transfer cooked spaghetti into a serving plate.
  7. Garnish with coriander leaves and sliced lime. Serve while still hot.
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