clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thai spaghetti with a fok in the middle of a bowl.

Thai Spaghetti Pad Kee Mao

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Suwanee
  • Total Time: 20 minutes
  • Yield: 4-5 servings 1x
  • Diet: Low Lactose


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! 



The Protein and Pasta

  • 8 ounces spaghetti noodles. Angel hair, Linguini, Fettuccine, egg noodles, or Lo Mein noodles will work. 
  • 1 pound Shrimp or seafood medley

The Sauce

  • 2 tablespoons oil 
  • 2 tablespoons garlic, minced
  • 2 ounces shallot (1/2 cup) sliced long and thin
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon white pepper
  • 1/3 cup stock or water. Add more as needed

The Veggies and Basil

  • 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.


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!


  • Thai holy basil can be difficult to find. Check your local Asian market or Thai grocery stores and ask for help if necessary. 
  • Don't overcook the seafood to ensure it remains tender.
  • If using other proteins like chicken, pork, or beef, they will need to be cooked a bit longer than the seafood. Cook them for about 4-5 minutes.
  • Though the original Thai pad kee mao is a spicy Thai noodle dish, feel free to adjust the spice level according to your preference for this recipe.
  • Prep Time: 10
  • Cook Time: 10
  • Category: Noodles
  • Method: stir fry
  • Cuisine: Thai