---
title: Kee Mao Spaghetti (Thai Drunken Noodle-Style Spaghetti with Chicken)
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/thai-drunken-noodle-spaghetti-chicken
---

Gather @chicken breast{500%g}, @bird's eye chili{5}, @thai basil{1%bunch} and @vegetable oil{3%tbsp}.

Boil the @spaghetti{300%g} in well-salted water until just al dente, about 9 minutes, then drain and toss with a little oil so it doesn't stick. ~{9%minutes}

Pound or finely chop the @garlic{5%clove} and chilies together into a rough, wet paste.

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

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

Add the @bell pepper{1} and toss 2 minutes until just starting to soften. ~{2%minutes}

Add the drained spaghetti, @oyster sauce{2%tbsp}, @fish sauce{1.5%tbsp}, @soy sauce{1%tbsp} and @sugar{1%tbsp}, and toss on the highest heat until the noodles are coated and catching slightly on the wok, 3–4 minutes. ~{210%seconds}

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