Some types of fusion dishes turn out to be an abominable insult to both cultures they represent. Thankfully, this isn’t one of them. My spouse went back for seconds, which is a fairly reliable metric for success in my kitchen. If you like Thai flavors, and you like pasta, give this a try!

It’s a noodle stir fry reminiscent of pad see ewe, but with an Italian pasta texture. I tried making it with tri-color rotini and boneless chicken thighs, though you could try it with macaroni or another short pasta and your choice of protein. The inspiration here comes from a recipe in Family Thai: Bringing the Flavors of Thailand Home by Arnold Myint and Kat Thompson (2025).

Some ingredients are optional, depending on personal taste and garnish preferences. You can use as much or as little sriracha as you want; keep in mind that the spice will be diluted once the sauce is added to the whole dish and won’t be as potent as it feels in the sauce by itself. If you really want to make it spicier, you can add more sriracha or toss in a few Thai chili peppers. I added 4 whole chilis to the stir fry and fished them out after cooking. This adds a more adjustable level of spice and people can eat them if they really want to go all in. Or, you could chop up the chilis and make them unavoidable if you are ready to choose violence.

Sauce:
1/4 c. ketchup
1-2 tbsp. sriracha
2 tbsp. Thai seasoning sauce
1 tsp. sugar
1/2 tsp. white pepper

Stir Fry:
2 tbsp. neutral oil like sunflower or vegetable
8 oz. protein in bite-sized cubes (chicken thighs, shrimp, tofu, pork, whichever)
2 eggs
1 lb. short pasta, cooked (rotini, macaroni, penne, ziti)
1/4 white onion or 1 shallot
1 carrot, sliced diagonally
1 tbsp. minced garlic or 3-4 garlic scapes, chopped
2-3 green onions, green parts cut into 1-inch pieces; white parts cut 1/4-inch thick and kept separate
1 roma tomato, cut into slivers or wedges
Thai chili peppers (optional)
1/4 c. Thai basil (optional)
1/4 c. cilantro (optional)
cucumber slices (optional for garnish)

Mix the sauce ingredients in a bowl and set aside. Cook the pasta if you haven’t already.

If you haven’t already, chop all other ingredients so they are ready to toss into the skillet.

Heat the oil in a large skillet on high heat. Add the eggs and scramble just long enough for them to solidify. Transfer to a plate and set aside.

Add the chicken (or other protein), onion, carrot, tomato, and chili peppers (if using) and cook until the meat is halfway cooked, then add the garlic and continue to cook.

Add the pasta, scallions, and Thai basil (if using). Re-add the eggs. Stir to combine and continue to cook and stir until everything looks cooked through.

Serve immediately with cilantro and/or cucumber slices. If you’re cooking with major spice fiends, leave the sriracha available where they can drown their pasta in it.