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Thai Style Pasta with Macaroni

A unique fusion of Thai flavors with pasta, featuring shrimp, colorful veggies, and a sweet and spicy sauce, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Thai
Calories: 475
Ingredients Method Notes

Ingredients
  

Sauce Ingredients
  • 3 Tbsp ketchup adds sweetness and a rich base
  • 2 Tbsp Sriracha hot sauce for a spicy kick; adjust to taste
  • 2 Tbsp Golden Mountain sauce could substitute with Maggi or soy sauce; enhances umami flavor
  • 1/2 tsp sugar balances flavors
  • 1/4 tsp white pepper adds a subtle warmth
Main Ingredients
  • 225 g short tube pasta (macaroni or any pasta)
  • 15 pieces medium-sized shrimp, peeled and deveined fresh or frozen works great
  • 2 Tbsp butter for richness
  • 5-6 cloves garlic, chopped infuses the dish with a wonderful aroma
  • 1 cup carrots, bite-sized pieces for color and crunch
  • 1/2 piece onion, halved crosswise, then julienned adds sweetness and texture
  • 3 pieces eggs to create a lovely, creamy texture
  • 1 large tomato or 2 small ones, cut into wedges freshness and acidity
  • 2 pieces green onions, halved horizontally, then cut into 2-inch pieces for garnish

Method
 

Cooking
  1. Boil the Pasta: Heat a pot of water over high heat. Add a generous amount of salt, and bring it to a boil. While waiting, mix ketchup, Sriracha, Golden Mountain sauce, sugar, and white pepper in a small bowl.
  2. Prepare Ingredients: Set your sauces aside and chop garlic, onions, and carrots; cut the tomatoes and green onions.
  3. Cook the Pasta: Once boiling, drop the pasta in and cook until al dente. Drain and set aside.
  4. Sauté the Shrimp: Heat a splash of vegetable oil in a wok over medium-high heat. Add shrimp and cook until they turn pink and slightly browned. Remove from pan.
  5. Build Flavor: Let the pan cool slightly. Add oil, 2 Tbsp of butter, and chopped garlic. Sauté until garlic is golden brown.
  6. Add Vegetables: Toss in julienned onions and carrot pieces. Cook for 3-5 minutes until desired texture is reached.
  7. Scramble the Eggs: Push veggies aside, crack eggs into the pan, allow to set, then scramble and mix with vegetables.
  8. Combine Everything: Add drained pasta to the wok, followed by the sauce mixture. Stir to combine all ingredients until heated through.
  9. Finishing Touches: Gently fold in tomatoes and green onions just before serving.
  10. Serve Up: Plate your Thai Style Pasta with Macaroni and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can prep the sauce and chop the veggies the day before to save time. Additionally, feel free to adjust spice levels and vegetables to your preference.