Prepare the spaghetti: Bring a pot of water to a boil over medium heat. Add a pinch of salt and a little oil. Cook the spaghetti for about 5 minutes until al dente. Drain and rinse the noodles under cold water. Toss with a little oil to prevent sticking. Set aside.

Finely chop the garlic and fresh chili peppers. Set aside.

Prepare the shrimp: Peel and devein the shrimp, rinse well, and pat dry. Prepare the squid: Score the squid in a crosshatch pattern, rinse well, and pat dry.

Heat a pan over medium heat and add oil. Once hot, add the chopped garlic and chili. Sauté until fragrant. Add the shrimp and squid, and stir-fry until almost cooked through.

Add the baby corn, carrots, and the prepared spaghetti noodles.

Season with oyster sauce, seasoning powder, and sugar. Stir-fry until everything is well combined. Add the holy basil and Thai basil, stir briefly, then turn off the heat. Serve on a plate.

Serve with hot garlic bread.