- Cook the pasta: Cook the pasta al-dente according to package instructions in a pot (or use the same large wok you’ll use for the stir-fry) of boiling salted water. Reserve ½ cup of pasta water, then drain and set aside. (I like to run cold water on the pasta and toss gently with my fingers to prevent them from cooking further and sticking.)
- Prepare the fresh ingredients: While the pasta is cooking, start preparing the fresh ingredients. Cut the garlic and red and green Bird’s eye chilies into smaller pieces. Then smash them in a mortar and pestle until a coarse paste forms. (This helps the garlic and chilies to release their oils and makes this dish more flavorful.) Thinly slice the large red chili at an angle, slice the yellow onion, cut the baby corn in half lengthwise and then again widthwise, and slice the green snake beans into thin rings. Pick the holy basil leaves off the stems, then wash and dry them with some paper towels. Set everything aside.
- Make the sauce: Combine the light soy sauce, sweet dark soy sauce, oyster sauce, and sugar in a measuring cup or small bowl (the measuring cup makes is easier to pour into the wok). Mix with a spoon until evenly combined and set aside.
For the Thai Basil Chicken Spaghetti:
- Stir-fry aromatics and veggies: Heat the canola oil in a large wok over high heat. Once hot, add the smashed garlic chili paste and the thinly sliced large red chilies. Stir-fry for a minute until fragrant. (Note: It can become quite smoky and pungent so open a window or turn on the exhaust fan!) Next, add the onion and stir-fry for 1-2 minutes or until slightly softened.
- Cook chicken: Push everything in the wok to one side and add the ground chicken. Cook for 2 minutes or until no longer pink, breaking up the lumps as you go. Continue stir-frying to combine with everything else.
- Stir-fry veggies: Then add the baby corn and green beans and toss to combine.
- Add pasta, sauce, reserved pasta water: Add the pasta and pour the sauce and reserved pasta water on top of it. Continue stir-frying and tossing until everything is coated with the sauce.
- Toss through holy basil: Add the holy basil leaves to the wok and toss through to combine for a minute or so. Cook until the basil has wilted and the liquid has mostly cooked off, then switch off the heat.
- To Serve: Divide the Thai Basil Chicken Spaghetti evenly into plates or bowls. Serve immediately with a Thai-style fried egg or a soft-boiled egg if desired.