Kee Mao Spaghetti (Thai Drunken Noodle-Style Spaghetti with Chicken)

Method

1. 1

   Boil the spaghetti in well-salted water until just al dente, about 9 minutes, then drain and toss with a little oil so it doesn't stick.

   💡 Traditional kee mao uses wide rice noodles — spaghetti is the honest weeknight stand-in when the pantry doesn't have them.

2. 2

   Pound or finely chop the garlic and chilies together into a rough, wet paste.

3. 3

   Heat the oil in a wok until nearly smoking, add the paste, and stir-fry 20 seconds until sharp and fragrant.

4. 4

   Add the chicken and stir-fry until nearly cooked through, about 4 minutes.

5. 5

   Add the bell pepper and toss 2 minutes until just starting to soften.

6. 6

   Add the drained spaghetti, oyster sauce, fish sauce, soy sauce and sugar, and toss on the highest heat until the noodles are coated and catching slightly on the wok, 3–4 minutes.

   💡 Keep the noodles moving but don't baby them — a little char on the strands is the whole point of the dish.

7. 7

   Take off the heat and fold in the basil until just wilted; serve immediately.