Pad Kee Mao (Berusad Spagetti)

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1. 1
   In a large skillet, heat 1 Tbsp. neutral oil, such as sunflower, over high heat until it shimmers. Add 6 oz. (170 g) large (21/25) shrimp, shelled and deveined, and ¼ white onion, sliced, and cook, stirring, until the shrimp turns opaque and begins to brown, about 2 minutes. Add 4 oz. (115 g) gai lan (Chinese broccoli), stems and leaves, cut into 2" (5-cm) pieces (about 2 cups), 1 Tbsp. chopped garlic, and ½ tsp. chopped fresh Thai chile (about 1 chile) and cook, stirring, for 1 minute, or until the garlic is fragrant, being careful not to let the garlic burn.
2. 2
   Add 8 oz. (225 g) spaghetti, cooked according to package instructions, 1 Roma tomato (about 5½ oz./155 g), cut into 8 wedges, 1 cup (20 g) fresh Thai basil leaves, ¼ cup (60 ml) oyster sauce, ¼ cup (60 ml) black soy sauce, 1 Tbsp. fish sauce, 1 tsp. sugar, and ⅛ tsp. ground white pepper and toss continuously until the tomatoes begin to break down and the Thai basil begins to wilt, about 2 minutes. If needed, add a splash of water to loosen everything up. Once the spaghetti is hot, transfer to a serving platter, garnish with store-bought or homemade fried garlic, and serve immediately.