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Spaghetti Kee Mao Recipe (Thai Drunken Spaghetti)

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This spaghetti kee mao recipe is easy to make and a fun twist on the classic noodle dish. Thai drunken spaghetti is perfect for those who love pasta and spiciness, ideal for those weekdays when you’re unsure what to cook.

Thai drunken spaghetti seafood, spaghetti kee mao, served in a white dish.

Did you know that in Thailand, Thai drunken noodles are seen as the perfect hangover cure? Pasta kee mao, pad kee mao, and drunken mama noodles are perfect to make after a night of drinking!

What is drunken spaghetti

Drunken spaghetti is a pasta variation of the well-known classic Thai noodle dish, pad kee mao. It’s made with a savory and spicy stir-fry sauce and can be prepared with either seafood or meat.


This dish is known for its bold and spicy flavors, and it’s perfect for making with ingredients you have in the fridge, paired with an ice-cold beer.

Spaghetti kee mao seafood

Thai food is always diverse, and mixing up flavors and ingredients is what I love. Some Thai noodle recipes can also be made with Italian pasta, like this Thai seafood spaghetti and Thai basil pasta.

The pad kee mao sauce in this recipe is spicy and balanced with just the right touch of sweet and salty. In my family, we love spicy food, and this dish is perfect for those spicy cravings.

Close-up of spaghetti kee mao, Thai drunken spaghetti, in a white dish.

This is an easy stir-fry recipe where you can add your favorite vegetables, like Chinese broccoli, baby corn, or bell peppers. The story goes that kee mao is a dish often prepared by drunk people who add whatever ingredients they have in their fridge, so feel free to adjust the flavors and toss in some veggies.

You can also choose which protein you add – you don’t have to stick with the shrimp I chose. You can make this kee mao spaghetti recipe with other seafood or meats like chicken, pork, or beef. Just remember to tweak the cooking time depending on your protein pick.

For me, the most important thing is that this dish is very spicy, and holy basil leaves and black peppercorns are a must!

Ingredients

Ingredients for Thai spaghetti kee mao labeled: black peppercorns, garlic, vegetables, chilies, white pepper, shrimp, fish sauce, white sugar, spaghetti, and oyster sauce.

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

  • Spaghetti
  • Shrimp
  • Black peppercorns
  • Prik chi fa chili
  • Carrot, onion
  • Holy basil
  • Chilies
  • Garlic
  • White pepper powder
  • Oyster sauce
  • White sugar
  • Fish sauce
  • Oil

How to make spaghetti pad kee mao

Cooked spaghetti in a colander.

Step 1: Boil the spaghetti until it’s al dente, as the package instructions recommend. After cooking it, rinse with cold water to prevent sticking.

Chili garlic paste in clay mortar.

Step 2: Crush garlic and small chilies with a mortar and pestle.

Chil garlic paste fried in a wok.

Step 3: In a wok over medium heat, warm up the oil. Add the garlic-chili paste and sauté until it releases its aroma, about 20 seconds.

Cooked shrimp with spices in a wok.

Step 4: Add the shrimp to the wok. Let both sides cook until they’re almost fully pink.

Cooked shrimp and vegetables in a wok.

Step 5: Now, add the prepped veggies (onions, carrots, and prik chi fa chili) along with your sauces and seasonings (oyster sauce, fish sauce, white pepper, and sugar). Stir everything well and cook until the veggies are tender to your liking.

Spaghetti shrimp stir-fried in a wok.

Step 6: Add the cooked spaghetti and mix it well with the other ingredients.

Spaghetti kee mao ready in a wok.

Step 7: Turn off the heat and gently stir in holy basil leaves. Serve immediately and enjoy!

Kitchenware

  1. Cutting board and a sharp knife
  2. Pot (for boiling the pasta)
  3. Colander (for rinsing cooked spaghetti)
  4. Carbon steel wok or non-stick wok with spatula

Serving drunken noodles

Scoop a portion of spaghetti onto a plate and garnish with a sprinkle of fresh holy basil leaves and some extra slices of fresh chili peppers. I also like to add a Thai fried egg on top.

A Thai fried egg served on Thai drunken spaghetti.

Thai drunken spaghetti is perfect with an ice-cold beer. Prefer a non-alcoholic drink? Try my popular recipe for how to make Thai tea!

Storing kee mao spaghetti leftovers

Storing: Let your leftovers cool to room temperature and transfer them into an airtight container. It’ll stay fresh it in the fridge for up to 2 days.

Reheating: Reheat on the stovetop until it’s warm.

Frequently asked questions

Is this recipe gluten-free?

No, all wheat pasta contains gluten, including spaghetti.

Can I make this with rice noodles?

Yes. You can use classic rice noodles. Remember to soak them in water according to the packaging instructions.

What vegetables can I add?

You can add bell peppers, broccoli, snap peas, mushrooms, green beans, zucchini, bok choy, etc.

Authentic Thai noodle recipes

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Spaghetti Kee Mao Recipe (Thai Drunken Spaghetti)

Thai drunken spaghetti seafood, spaghetti kee mao, served in a white dish.
This spaghetti kee mao recipe is easy to make with seafood or meat of your choice. Thai drunken spaghetti is perfect for hangovers or drunken nights!
Praew
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

  • 200 g spaghetti
  • 8 shrimp see notes
  • 30 g black peppercorns
  • 50 g carrots
  • 1 prik chi fa chili see notes
  • 1/2 onion
  • 4 chilies to taste
  • 3 cloves of garlic
  • 25 g holy basil
  • 2 tbsps oyster sauce
  • 1 tbsp fish sauce
  • 1/2 tbsp white sugar
  • 1 tsp white pepper powder
  • 3 tbsps oil

Instructions

  • Boil the spaghetti until it’s al dente, as the package instructions recommend. After cooking it, rinse it with cold water to prevent sticking.
  • Crush garlic and small chilies with a mortar and pestle.
  • In a wok over medium heat, warm up the oil. Add the garlic-chili paste and sauté until it releases its aroma, about 20 seconds.
  • Add the shrimp to the wok. Let both sides cook until they’re almost fully pink.
  • Now, add the prepped veggies (onions, carrots, and prik chi fa chili) along with your seasoning mix (oyster sauce, fish sauce, white pepper, and sugar). Stir everything well and cook until the veggies are tender to your liking.
  • Add the cooked spaghetti and mix it well with the other ingredients.
  • Turn off the heat and gently stir in the holy basil. Serve immediately and enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Shrimp – Opt for large shrimp, like black tiger shrimp or jumbo shrimp.
  • Prik chi fa – Prik chi fa is a medium-spicy, large Thai chili that adds a balanced heat and lots of chili flavor.

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