Spaghetti with Thai flavors by Belgian chef Arnaud Delvenne

Top Chef 2022 finalist Arnaud Delvenne takes you on a journey with his recipe for Thai-style spaghetti, prepared with local ingredients. An original and tasty recipe to enjoy pasta in a different way, with family or friends.

Ingredients (for 4 people)

2 Columbus eggs
1 liter chicken stock
1 lime
1 red onion
1 large garlic clove
2 red chilly peppers
1 bunch spring onions
1 bunch coriander
Red curry paste
Sesame oil
Sweet soy sauce
500g durum wheat spaghetti
120g dry-cured ham – Ganda type – sliced
A few cherry tomatoes
1 handful plain peanuts
Butter

Preparation:

Cook the pasta in a large volume of salt water and drain.
Make the Thai broth. Heat the chicken stock, add a heaped teaspoon of red curry paste, 1 chopped chili pepper, half a sliced red onion, the crushed garlic clove (with skin), coarsely chopped spring onion stems, juice of 1/2 lime, 1 tablespoon soy sauce, 1 tablespoon sesame oil and coarsely chopped coriander (stems and leaves). Reserve a few coriander leaves for garnishing. Infuse the stock for about 8 minutes before sieving it.
Prepare the aromatic garnish. Finely slice the remaining red onion using a mandolin. Finely slice the remaining spring onion and the second chili pepper. Halve the cherry tomatoes.
Roast the peanuts. Fry them in foaming butter to give them a rounded, creamy texture. Once the peanuts are colored, place them on absorbent paper to remove excess fat.
Cut the ham fine.
Cook the soft-boiled eggs. Place the eggs in a pan filled with water. Once the water is boiling, count 6 minutes and immediately run the eggs under cold water to stop the cooking process. Shell the eggs and cut into 2.
Arrange on plates. Arrange the pasta nicely in rolls. Add the broth, aromatic garnish, peanuts, ham, a piece of lime, a little lime zest, half a soft-boiled egg and decorate with a few coriander leaves.

© RTL-Tvi, A la Sauce Belge 2022
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