Ingredients

  • Serves 3-4 people
  • 500 ml water (for boiling)

  • 0.26 g salt (or a pinch) 

  • 100 g spaghetti 

  • 10 bird's eye chili (red and green, chopped finely)

  • 10 cloves thai garlic (crushed, and chopped finely)

  • 3 tbsp vegetable oil

  • 2 baby corn (chopped into small pieces)

  • 6 pcs mussels

  • 3 pcs prawns (remove shell)

  • 3 pcs squids (degutted, and chopped into rings)

  • 2 tbsp light soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp fish sauce

  • 1 ½ tbsp sugar

     

  • 15 pcs sweet basil leaves

  • 4 spring green peppercorns

  • 4 dried chilies

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Recipe Courtesy of
Bell Pimtip

Drunken Stir-Fried Seafood Pasta (Pasta Taley Pad Kee Mao)

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Fuss-free, show-stopping and a crowd-pleaser. This is one recipe you need to master. Whip up this easy Thai-inspired pasta dish that is going to hit you with all the spicy herbs.
  • Medium
  • 20 min
  • 20 min
  • 15 min
  • 2 steps
  • 17 Ingredients
  • Medium
  • 2 steps
  • 17 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. Cook the pasta

    • In a pot, pour enough water (or 500ml) and bring it to a boil.
    • Add 0.26 g salt (or a pinch) into the water and then add in your spaghetti pasta and cook until al dente, about 15 minutes. 
    • Strain and drain your spaghetti and set it aside.


  2. Add seafood and seasoning

    • Heat oil in the pan over medium heat and add garlic and chilis into the pan. Sauté and stir until fragrant.
    • Add the seafood and baby corn and sauté until it's almost cooked.
    • Season with oyster sauce, fish sauce, light soy sauce and sugar and stir briefly.
    • Add the pasta, sweet basil and green pepper corn. Mix well.
    • Transfer pasta into a serving plate.


Garnish and Serve!

Garnish pasta with dried chilies before serving.

Garnish and Serve!
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    Ingredients
    • Serves 3-4 people
    • 500 ml water (for boiling)

    • 0.26 g salt (or a pinch) 

    • 100 g spaghetti 

    • 10 bird's eye chili (red and green, chopped finely)

    • 10 cloves thai garlic (crushed, and chopped finely)

    • 3 tbsp vegetable oil

    • 2 baby corn (chopped into small pieces)

    • 6 pcs mussels

    • 3 pcs prawns (remove shell)

    • 3 pcs squids (degutted, and chopped into rings)

    • 2 tbsp light soy sauce

    • 2 tbsp oyster sauce

    • 1 tbsp fish sauce

    • 1 ½ tbsp sugar

       

    • 15 pcs sweet basil leaves

    • 4 spring green peppercorns

    • 4 dried chilies

    Nutrition
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