Spaghetti Kee Mao Recipe (Thai Drunken Spaghetti)
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!
Ingredients
- 200 g uncooked spaghetti
- 8 large shrimp
- 30 g black peppercorns
- 50 g carrots, sliced
- 1 large chili pepper, I used Thai prik chi fa chili
- 1/2 onion, sliced
- 4 chilies, to taste
- 3 cloves garlic
- 25 g holy basil
- 30 ml oyster sauce
- 15 ml fish sauce
- 6 g white sugar
- 2 g white pepper powder
- 45 ml 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.
Calories: 673kcal | Carbohydrates: 95g | Protein: 24g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 1273mg | Potassium: 684mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4260IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 3mg
