Craving a fusion dish that combines Italian and Thai flavors? Spaghetti Kee Mao brings together the best of both worlds in an explosion of spicy, aromatic goodness that’ll keep you coming back for more.
Spaghetti Kee Mao (also known as Drunken Noodle Spaghetti) is a creative twist on the classic Thai dish Pad Kee Mao. By swapping out the traditional rice noodles for Italian spaghetti, you’ll experience familiar Thai flavors—garlic, basil, chili, and fish sauce—in an unexpected way. This fusion dish maintains the “drunken” spiciness that makes the original so popular.
You’ll love how quickly this dish comes together on busy weeknights. The vibrant flavors and customizable heat level make Spaghetti Kee Mao perfect for anyone looking to expand their culinary horizons without requiring hard-to-find ingredients or complicated techniques.
What Is Spaghetti Kee Mao?
Spaghetti Kee Mao is an innovative fusion dish that marries the beloved Italian pasta with the bold flavors of Thai cuisine. This creative twist takes the classic Thai street food dish Pad Kee Mao (Drunken Noodles) and reimagines it using spaghetti instead of the traditional wide rice noodles.
The dish maintains all the signature elements of authentic Pad Kee Mao – the aromatic basil, fiery chilies, savory soy sauce and vibrant vegetables – but introduces the al dente texture of spaghetti for a unique cross-cultural experience. The Italian pasta readily absorbs the complex Thai sauce creating a harmonious blend of Eastern and Western culinary traditions.
At its core Spaghetti Kee Mao delivers a perfect balance of spicy, savory, sweet and umami flavors that dance on your palate. The name “Kee Mao” translates to “drunken” in Thai referring to how this spicy dish pairs perfectly with cold beverages or historically how it became a popular late-night meal after drinking.
This fusion creation exemplifies how culinary boundaries continue to evolve in modern kitchens making international flavors more accessible with ingredients you likely already have at home. For those who enjoy experimenting with global cuisines Spaghetti Kee Mao offers an approachable entry point into Thai flavors without requiring specialized ingredients like rice noodles.
Why You’ll Love This Fusion Dish
Spaghetti Kee Mao delivers an explosion of bold flavors that will transform your weeknight dinner routine. This Thai-Italian fusion combines the comforting familiarity of spaghetti with the aromatic spice of traditional Thai drunken noodles.
Bursting with Authentic Flavors – Your taste buds will dance with the perfect balance of tangy fish sauce sweet sugar spicy chilies and fragrant basil. These authentic Thai ingredients create layers of complexity that elevate simple spaghetti to an exciting culinary adventure.
Ready in Under 30 Minutes – Your busy schedule demands quick meals without sacrificing taste. This dish delivers both by coming together in less than half an hour making it ideal for weeknight cooking when time is limited but you still crave something special.
Adaptable to Your Preferences – You can easily customize this versatile dish to suit your taste and pantry. Swap chicken for shrimp beef or tofu and use whatever vegetables you have on hand—bell peppers Chinese broccoli baby corn or snap peas all work beautifully in this forgiving recipe.
The Ultimate Hangover Cure – Your morning after will thank you for this dish. Following its traditional Thai roots Spaghetti Kee Mao serves as an effective remedy for hangovers thanks to its aromatic spicy qualities that awaken the senses and restore energy.
Perfect Balance of Familiar and Exotic – Your comfort zone expands deliciously with this fusion creation. The spaghetti provides a familiar base while the Thai sauces and holy basil introduce exciting new flavors making this dish approachable yet adventurous.
Impressive without Effort – Your dinner guests will never guess how simple this restaurant quality dish was to prepare. The vibrant colors bold aromas and complex flavors create a memorable meal that seems far more labor intensive than it actually is.
Key Ingredients For Spaghetti Kee Mao
Creating authentic Spaghetti Kee Mao requires a exact blend of ingredients that deliver its signature bold and spicy flavor profile. These essential components bring together the best of Italian and Thai culinary traditions for an unforgettable fusion dish.
The Pasta
The foundation of this fusion dish starts with dried spaghetti cooked to perfect al dente texture. You’ll want to rinse the pasta with cold water after cooking to prevent it from sticking together while maintaining its firm bite. Alternative pasta options include angel hair linguini fettuccine or even egg noodles if you prefer different textures. The key lies in cooking the pasta just enough to retain some firmness as it will continue to absorb flavors from the sauce during the final cooking process.
Thai Aromatics
Thai aromatics provide the distinctive character that transforms ordinary spaghetti into an exotic culinary experience. You’ll need fresh garlic minced or chopped finely to release its pungent flavor when cooked. Various Thai chilies are crucial for heat ranging from large mild chilies to intensely spicy small varieties or Thai prik chi fa depending on your preferred spice level. Fresh shallots and onions contribute essential sweetness and depth balancing the dish’s fiery elements. These aromatic ingredients create the fragrant base that defines authentic Thai cooking adapted to this fusion creation.
Protein Options
Shrimp stands as the traditional protein choice for Spaghetti Kee Mao offering sweet tender bites that complement the spicy sauce. Large varieties like black tiger or jumbo shrimp deliver superior texture and flavor especially when properly peeled and deveined before cooking. Your dish can also feature alternative proteins such as ground beef for a heartier version or even canned tuna for convenience without sacrificing taste. The protein component absorbs the complex flavors of the sauce while adding satisfying substance to the complete dish.
The Signature Sauce Components
The heart of Spaghetti Kee Mao lies in its complex umami-rich sauce that coats every strand of pasta. You’ll combine oyster sauce for deep savory notes with fish sauce that provides essential salty depth characteristic of Thai cuisine. Dark soy sauce adds both color and subtle sweetness while some recipes incorporate sweet soy sauce for additional caramelized flavor. White sugar and white pepper powder work together to balance all elements and introduce mild heat undertones. Fresh vegetables like Asian greens carrots and red peppers introduce contrasting textures and colors. The final essential element comes from holy basil leaves added at the end of cooking their distinctive fragrant slightly spicy profile delivers the authentic aroma that defines this dish. When properly prepared the sauce should cling to the pasta creating a glossy coating packed with bold Thai flavors.
Equipment Needed
To create the perfect Spaghetti Kee Mao in your own kitchen, you’ll need several essential tools that help achieve both authentic Thai flavors and proper pasta preparation.
A large pot is necessary for boiling your spaghetti until it reaches the ideal al dente texture. Pair this with a sturdy colander to quickly drain and rinse the pasta under cold water, preventing it from sticking together while you prepare other components.
The heart of this fusion dish comes to life in a wok or large frying pan, with a carbon steel wok being the preferred choice for achieving the high heat necessary for proper Thai stir-frying technique. This cooking vessel allows ingredients to cook quickly while retaining their vibrant colors and textures.
You’ll also need:
- A quality spatula for tossing ingredients in the wok
- A sharp knife and cutting board for precise vegetable and protein preparation
- A mortar and pestle for crushing garlic and chilies into a fragrant paste
The mortar and pestle deserves special attention as it extracts maximum flavor from your aromatics. Crushing garlic and Thai chilies together releases essential oils that simple mincing cannot achieve, creating the aromatic foundation that makes Spaghetti Kee Mao so distinctive.
These basic kitchen tools enable you to create an impressive fusion dish that balances the comforting familiarity of Italian pasta with the bold, aromatic characteristics of Thai cuisine.
How To Make Spaghetti Kee Mao
Creating this Thai-Italian fusion dish requires attention to timing and technique. Follow these step-by-step instructions to achieve the perfect balance of spicy, savory flavors that make Spaghetti Kee Mao so irresistible.
Preparing The Ingredients
Begin by gathering and prepping all components before cooking:
- 200g uncooked spaghetti or linguine
- Protein of choice: 8 large shrimp (peeled and deveined) or 100-300g ground beef
- Vegetables: thinly sliced carrots, onions, bell peppers, and Asian greens like bok choy or gai lan
- Aromatics: 4-5 cloves minced garlic and fresh chilies (adjust quantity based on heat preference)
- Fresh herbs: a handful of holy basil leaves (Thai or Italian basil work as substitutes)
- Sauce components: oyster sauce, fish sauce, soy sauce, dark soy sauce, white pepper, and sugar
Having everything prepared allows for quick cooking once you start, essential for maintaining the vibrant flavors and textures characteristic of this dish.
Cooking The Protein
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat until shimmering. Add minced garlic and chilies to the hot oil, stirring constantly to prevent burning while releasing their aromatic oils. The fragrant mixture should sizzle for about 30 seconds before adding your protein.
Introduce your chosen protein to the wok—cooking shrimp until they turn pink with slight opacity in the center (approximately 2-3 minutes) or ground beef until thoroughly browned with no pink remaining. Set aside on a plate if necessary to prevent overcooking while preparing other components.
Making The Sauce
Combine 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce (for color), and 1 teaspoon sugar in a small bowl. Whisk these ingredients together until the sugar dissolves completely, creating a balanced sauce that delivers the signature Thai flavor profile.
Taste and adjust your sauce as needed—you’re aiming for a perfect harmony of salty, sweet, and umami notes that will coat your pasta. This sauce is the heart of Spaghetti Kee Mao, infusing every bite with authentic Thai essence.
Cooking The Pasta
Bring a large pot of salted water to a rolling boil before adding your spaghetti. Cook according to package directions until al dente—typically 8-10 minutes depending on thickness. Reserve approximately ½ cup of pasta water before draining.
Drain the pasta thoroughly in a colander. You can rinse with cold water to stop cooking and prevent sticking, though some chefs skip this step to maintain the starchy coating that helps sauce adhesion.
Bringing It All Together
Return your wok to high heat and add your prepped vegetables, stir-frying quickly for 1-2 minutes until they begin to soften while maintaining their crunch and vibrant colors. Add the cooked protein back to the wok if you set it aside earlier.
Pour your prepared sauce mixture over the ingredients in the wok, stirring to coat everything evenly. Add the drained pasta immediately, using tongs to toss and incorporate it thoroughly with the sauce and other ingredients. The pasta should absorb the flavors while taking on a glossy appearance.
Splash in some reserved pasta water if needed to loosen the sauce and create the perfect consistency. Toss in fresh holy basil leaves at the very last moment, turning off the heat as you stir them in until just wilted. Their aromatic quality is crucial to authentic Spaghetti Kee Mao flavor.
Serve immediately on warmed plates while the dish is at its peak of flavor and texture. Consider offering chili vinegar on the side for those who desire additional heat and tanginess with their meal.
Tips For Perfect Spaghetti Kee Mao
Mastering Spaghetti Kee Mao requires attention to a few key techniques that elevate this Thai-Italian fusion dish from good to exceptional. These tips ensure you’ll achieve the perfect balance of flavors and textures that make this spicy noodle dish so irresistible.
- Cook spaghetti properly: Boil your pasta until just al dente according to package instructions. Rinse with cold water immediately after draining to stop the cooking process and prevent sticking. Save a small amount of the pasta cooking water to adjust sauce consistency later if needed.
- Create a flavorful aromatic base: Crush garlic and Thai chilies using a mortar and pestle for maximum flavor extraction. This traditional method releases essential oils better than chopping. Sauté this aromatic paste briefly in hot oil to develop complex flavors without burning.
- Prepare proteins and vegetables thoughtfully: Cook proteins like shrimp or chicken just until done to prevent them from becoming tough. Add vegetables like bell peppers, onions, and carrots with enough time to soften while maintaining some crispness for textural contrast.
- Balance your sauces: The signature flavor comes from the perfect harmony of soy sauce, oyster sauce, fish sauce, sugar, white pepper, and chili components. Measure these ingredients precisely for consistent results.
- Add herbs at the right moment: Stir fresh holy basil leaves into the dish off the heat at the very end. This preserves their aromatic qualities and bright green color while infusing the dish with their distinctive flavor.
Adjusting The Spice Level
Spaghetti Kee Mao traditionally packs important heat, but you can easily customize the spice level to suit your preference. Traditional versions use fresh Thai chilies which deliver intense heat and aroma.
For a milder version, reduce the quantity of fresh chilies or remove their seeds and membranes where most of the heat resides. You might substitute bird’s eye chilies with milder varieties like jalapeños or even bell peppers for color without heat.
Those seeking extra fire can increase the amount of fresh chilies or add extra chili flakes during cooking. Remember to balance increased heat with a touch more sugar to maintain flavor harmony rather than overwhelming spiciness.
Another effective method involves serving chili-infused condiments on the side, allowing each diner to adjust their own spice level. This approach makes the dish accessible to everyone at your table regardless of heat tolerance.
Make-Ahead Options
Spaghetti Kee Mao offers several convenient prep-ahead possibilities that make weeknight cooking more manageable without sacrificing quality. Planning components in advance ensures a quick final assembly when you’re ready to eat.
The aromatic garlic-chili paste can be prepared up to two days ahead and stored in an airtight container in the refrigerator. This time-saving step actually improves flavor as the ingredients meld together.
You can boil the spaghetti until al dente, rinse with cold water, and store it tossed with a small amount of oil to prevent sticking. When ready to cook, simply add the precooked pasta to your hot wok with the sauce.
Proteins and vegetables can be prepped and stored separately in the refrigerator up to a day in advance. Slice vegetables, marinate proteins, and organize ingredients in preparation containers for streamlined cooking.
While the dish comes together quickly for serving, any leftovers reheat surprisingly well. Simply add a splash of water or oil to a hot pan with your leftover Spaghetti Kee Mao and stir-fry briefly until heated through for a quick second meal.
Serving Suggestions
Present your Spaghetti Kee Mao immediately after cooking to maximize its aromatic qualities and vibrant flavors. The dish should be served steaming hot to appreciate the full spectrum of its bold Thai-Italian fusion profile.
Pair this spicy noodle dish with an ice-cold beer – a traditional accompaniment that perfectly balances the heat and complements the dish’s complex flavors. This pairing follows the Thai cultural tradition that gave drunken noodles their name as they’re often enjoyed as a hangover cure or late-night comfort food.
Complete your meal by offering chili vinegar on the side for guests who crave additional heat. This condiment allows everyone to customize their spice level according to personal preference without altering the base recipe.
Family-style serving works best for Spaghetti Kee Mao, placing it in a large central dish so everyone can appreciate its colorful presentation with bright basil leaves, vibrant vegetables, and glossy sauce-coated noodles. Garnish with extra fresh holy basil leaves and lime wedges for visual appeal and added freshness.
Transform this dish into a complete meal by serving it alongside simple Thai-inspired sides like:
- Fresh cucumber slices for cooling contrast
- Tom Yum soup for a complementary starter
- Thai-style fried eggs with crispy edges
- A light green papaya salad for textural balance
Arrange your table with small individual plates and forks rather than traditional chopsticks, honoring both the Thai inspiration and Italian pasta foundation of this fusion creation.
Storage And Reheating
Properly storing your leftover Spaghetti Kee Mao ensures you can enjoy this flavorful Thai fusion dish for days after preparation. Follow these guidelines to maintain optimal flavor and texture:
Refrigeration
Store your leftover Spaghetti Kee Mao in an airtight container to preserve freshness. Refrigerate promptly after cooling and consume within 2-5 days for best quality. Most culinary experts recommend eating leftovers within 3-4 days, though some sources suggest they remain safe for up to 5 days when properly refrigerated.
Freezing
Freezing Spaghetti Kee Mao is generally not recommended. The freezing process significantly alters the texture of both the spaghetti and vegetables, resulting in mushy noodles and soggy vegetables upon thawing. This compromises the dish’s signature texture and vibrant flavors that make it so appealing.
Microwave Reheating
For quick reheating, place your desired portion in a microwave-safe dish. Heat in 30-second intervals, stirring between each cycle to ensure even warming. This method prevents overheating while helping the sauce redistribute evenly throughout the noodles.
Stovetop Reheating
Revive your Spaghetti Kee Mao on the stovetop for the best texture results:
- Heat a wok or skillet over medium to medium-high heat
- Add the leftover noodles to the hot pan
- Stir frequently to prevent sticking and ensure even heating
- Add a splash of water (1-2 tablespoons) if the noodles appear dry or clumped together
- Heat until thoroughly warmed, about 3-5 minutes
The stovetop method helps restore some of the wok hei (breath of the wok) flavor that makes Thai stir-fried dishes so delicious.
Serving Temperature
While Spaghetti Kee Mao tastes best when freshly heated, consuming it at room temperature is also an acceptable option. Cold leftovers straight from the refrigerator lack the aromatic qualities that define this dish, so reheating is strongly recommended for the optimal flavor experience.
Recipe Variations
Spaghetti Kee Mao is incredibly versatile, allowing for many adaptations while maintaining its signature bold Thai flavors. Try these popular variations to suit different dietary preferences and taste profiles.
Vegetarian Spaghetti Kee Mao
Transform this spicy pasta dish into a plant-based delight by making a few simple substitutions. Replace animal proteins with firm tofu cut into cubes or crumbled for a ground meat alternative. Press the tofu beforehand to remove excess moisture and allow it to absorb more flavor during cooking. Enhance the vegetable profile by incorporating colorful additions like baby corn, bell peppers in various colors, Chinese broccoli, and julienned carrots for texture and nutrients.
Swap fish sauce with vegetarian alternatives such as mushroom-based sauces or soy sauce with a splash of lime juice to mimic the umami quality. Vegetarian oyster sauce (often made from mushrooms) works perfectly as a direct substitute for traditional oyster sauce. Keep the balance of spicy, sweet, and savory elements by adjusting your sauce components accordingly. For deeper flavor complexity, consider adding more fresh chilies or extra garlic to compensate for the absence of meat-based umami.
Seafood Spaghetti Kee Mao
Elevate your Spaghetti Kee Mao with premium seafood for a restaurant-quality experience at home. Select large, meaty shrimp such as tiger or jumbo varieties that can withstand the high heat of stir-frying without becoming tough. You can create a seafood medley by incorporating tender squid rings, plump scallops, or even chunks of firm white fish for textural contrast.
When cooking with seafood, timing becomes crucial – add these delicate proteins later in the cooking process to prevent overcooking. Sauté the seafood just until it changes color before incorporating the other ingredients. Balance the oceanic flavors with fresh, crunchy vegetables like thinly sliced carrots, quartered onions, and vibrant Thai chili peppers for heat. The seafood naturally enhances the umami quality of the dish, so you might need less fish sauce than in other variations. Complete your seafood Spaghetti Kee Mao with a generous handful of holy basil leaves stirred in at the last moment, allowing their distinctive aroma to permeate the dish without wilting completely.
The Perfect Spaghetti Kee Mao Experience
Spaghetti Kee Mao stands as a brilliant testament to culinary creativity where East meets West on your dinner plate. This Thai-Italian fusion transforms ordinary pasta night into an exciting flavor adventure that’s both accessible and impressive.
You’ll find its bold aromatics distinctive yet comforting while the balance of spicy chilies salty fish sauce and fragrant basil creates an unforgettable meal. The beauty lies in its versatility – customize proteins vegetables and heat levels to suit your exact preferences.
Whether you’re cooking for a weeknight dinner preparing for guests or looking for that perfect hangover cure Spaghetti Kee Mao delivers on all fronts. With simple equipment basic techniques and common ingredients you’ll master this global creation in no time.
Give this fusion dish a try and discover why this spicy aromatic pasta is winning hearts around the industry.
Frequently Asked Questions
What is Spaghetti Kee Mao?
Spaghetti Kee Mao is a fusion dish that combines Italian and Thai flavors by using spaghetti instead of rice noodles traditionally found in Pad Kee Mao (Drunken Noodles). It features aromatic basil, fiery chilies, savory soy sauce, and vibrant vegetables, creating a spicy, flavorful dish that’s easy to prepare and perfect for weeknight meals.
How spicy is Spaghetti Kee Mao?
The spice level of Spaghetti Kee Mao is customizable to your preference. Traditionally, it’s quite spicy with fresh chilies, but you can easily adjust by reducing the number of chilies or removing the seeds. For a milder version, use bell peppers instead of hot chilies, or serve chili vinegar on the side for those who enjoy extra heat.
What proteins work best in this dish?
Shrimp is the traditional protein choice for Spaghetti Kee Mao, but the dish is extremely versatile. Ground beef, chicken, pork, or firm tofu work wonderfully as alternatives. For seafood lovers, a mix of shrimp, scallops, and squid creates a delicious variation. The key is to not overcook your protein of choice.
Can I make Spaghetti Kee Mao ahead of time?
Yes, you can prepare components ahead of time to streamline cooking. Make the garlic-chili paste, pre-cook the spaghetti (slightly underdone), and prepare proteins and vegetables in advance. Store these separately in the refrigerator for up to 24 hours. For final cooking, simply stir-fry everything together, which takes less than 10 minutes.
What type of pasta works best for this dish?
Regular dried spaghetti cooked to al dente works best, providing the perfect texture to absorb the flavorful sauce. Angel hair pasta offers a lighter alternative, while egg noodles create a richer version. In a pinch, linguine, fettuccine, or even rice noodles can be substituted. The key is cooking the pasta properly so it maintains some bite.
What makes the sauce in Spaghetti Kee Mao special?
The sauce combines several umami-rich ingredients: oyster sauce for sweetness and body, fish sauce for saltiness and depth, dark soy sauce for color and flavor, and sugar for balance. This complex mixture creates a glossy coating that clings to the pasta, delivering bold Thai flavors in every bite. Fresh aromatics like garlic, chilies, and basil elevate the sauce further.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 2-5 days. For reheating, the stovetop method yields the best results: heat a wok or skillet with a splash of oil, add the pasta, and stir-fry until hot. Add a tablespoon of water if it seems dry. While microwaving works too, it might slightly alter the texture.
Is there a vegetarian version of this dish?
Absolutely! Replace animal proteins with firm tofu (pressed and cubed) and substitute vegetarian oyster sauce (made from mushrooms) for regular oyster sauce. Enhance the vegetable content with baby corn, bell peppers, snap peas, and mushrooms. For a vegan version, use soy sauce or tamari instead of fish sauce.
What can I serve with Spaghetti Kee Mao?
Serve this dish with cold beer, following Thai tradition, or any refreshing beverage to complement the spice. For sides, consider cucumber slices, Tom Yum soup, Thai-style fried eggs, or green papaya salad. Keep accompaniments simple as the pasta itself is quite flavorful. Garnish with fresh basil leaves and lime wedges for an authentic touch.
Why is it called “Kee Mao” or “Drunken” Noodles?
The name “Kee Mao” means “drunken” in Thai, but the dish doesn’t contain alcohol. There are several theories about the name: it’s perfect for enjoying after a night of drinking, it’s spicy enough to “sober up” someone who’s drunk, or it’s so spicy it makes you feel intoxicated. Regardless, it pairs perfectly with cold beverages.
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