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Thailand's ground-meat gapao stir-fry, tossed with pasta instead of served over rice.
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Thailand's beloved "gapao rice" stir-fries ground chicken with fish sauce, chili, and holy basil over rice. Swap the rice for pasta and the savory punch of fish sauce and the kick of chili come through just as clearly. Piling on fresh basil at the end keeps the signature gapao aroma intact while swapping in pasta, a Western staple β an experiment unbound by any single regional tradition, fitting for the Fusion category.
Bring a large pot of salted water to a boil and cook the spaghetti per the package instructions.
Mince the garlic and red chili; thinly slice the bell pepper.
Heat oil in a pan and fry the garlic and chili until fragrant.
Add the ground chicken and stir-fry until crumbly, then add the bell pepper.
Stir in fish sauce, oyster sauce, and sugar; right before removing from heat, add the basil leaves and toss quickly.
Add the cooked spaghetti and toss to combine; plate and top with a fried egg if desired.