Thai Spaghetti Pad Kee Mao
Try this Thai Spaghetti Pad Kee Mao for a tasty fusion of Thai and Italian flavors! It's the perfect combination of Thai drunken noodles and spaghetti, creating a delicious and easy meal that blends the best of both worlds. Ready in 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 8 oz spaghetti noodles. Angel hair, Linguini, Fettuccine, egg noodles, or Lo Mein noodles will work.
- 1 lb Shrimp or seafood medley
- 2 tbsp oil
- 2 tbsp garlic, minced
- 2 oz shallot (1/2 cup) sliced long and thin
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sweet soy sauce
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp white pepper
- 1/3 cup stock or water. Add more as needed
- 1 cup red bell pepper or mixed color sweet bell peppers. Use serrano or Thai peppers for added heat.
- 1+1/2 cup holy basil (Tulsi). Use the leafy and tender ends.
- 1-5 Thai red chilis, chopped small, and use as needed for spice preference.
Instructions
- 1
Cook your spaghetti until it's al dente - firm and not fully cooked. Follow the package instructions, but cook it for 2-3 minutes less than suggested.
- 2
Prepare the sauce, stir until sugar dissolves, and set aside.
- 3
On medium-high heat, sauté garlic and Thai peppers in oil until fragrant-15 seconds. Then, add the shallot and red peppers until lightly translucent, 1-2 minutes. (Add more veggies if desired!)
- 4
Turn the temperature to medium heat. Add seafood and cook until just done, 2-3 minutes.
- 5
Add cooked spaghetti and toss until coated. Add in the sauce and mix well. Cook for 1-2 minutes. Then, add the stock to loosen up the pan a bit. Taste and adjust flavors with more fish sauce, lime juice, and soy sauce. Add more Thai chili peppers as needed as well.
- 6
Add the holy basil, turn the heat off, and toss until the leaves wilt. Done. Serve immediately!