Thai Drunken Spaghetti with Beef (Spaghetti Kee Mao)

Thai Drunken Spaghetti (Spaghetti Kee Mao)

One of the best fusion dishes, this Thai street food favorite gets its name from the slight drunkenness you'll feel after taking just one bite of saucy linguini or fettuccine noodles loaded with colorful veggies and aromatic basil. The complex combination of soy and oyster sauces, chilies and Chinese broccoli brings the exotic and exciting flavors of Thailand right to your dinner table. Once you try this Thai Drunken Spaghetti (Spaghetti Kee Mao), with its perfect blend of tastes and textures, you'll be hooked and eager to make it part of your regular dinner rotation.

Course dinner, lunch, Main Course

Cuisine thai

Keyword Drunken Noodles, Spaghetti Kee Mao, Thai Drunken Spaghetti

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 847

Author Mary Thatcher

Equipment

1 wok or frying pan
1 cutting board
1 knife

Ingredients

1/4 cup oyster sauce or Hoisin sauce
3 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 teaspoons sugar
1-2 teaspoons dark soy sauce optional
2-3 tablespoons vegetable oil
4-5 Thai chilies chopped
4-5 garlic minced
1/2 onion white, yellow, or red
1/2 lb linguine or fettuccine (dried pasta)
1 lb ground beef
1/2 - 1 cup basil Holy Basil, or Thai, or Italian Basil
1 bell pepper
1 carrot
1-2 Bok Choy or Gailan or brocoli
1 cup pasta water

Instructions

Boil water to cook your choice of pasta noodle (linguine or fettuccine ) according to the package instruction. Take the noodle out of the pot 1 -2 minute sooner than the instructional time on the package as you will continue to cook the noodle during the stir fry.
Meanwhile, make the sauce by combining oyster sauce, soy sauce, fish sauce, sugar, and dark soy sauce together. If you do not have dark soy sauce, don't worry about it.
Chop garlic, chili, and vegetables that you'd like to use in this stir fry.
Use medium heat, add vegetable oil. Then saute garlic, chili, and onion. (I forgot the onion while filming so I added them later and that is ok:).
Add ground beef and continue to stir fry until the ground beef is about 80 -90% done. Add half of the stir fry sauce so that the beef can soak up the flavor.
Add the vegetables (except for the basil) to stir fry and mix well.
Add the noodles and the rest of the sauce. Add the pasta water to make it more saucy. Stir fry sauce until the spaghetti is al den te or to your desire of doneness. Turn the heat off and add basil. Mix well. The basil will wilt and your Spaghetti Kee Mao will be fragrant. Enjoy!

Nutrition