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Ready to spice things up?
In this video, I’m showing you how to cook Spicy Thai Drunken Noodles (Pad Kee Mao) — my way!
This version comes with a twist: black ink spaghetti and a ton of fresh seafood.
It’s the perfect fusion between Thai street food and Italian vibes.

This recipe is super easy, bold in flavor, and perfect for anyone who loves spicy noodles.

In this video, you’ll learn:
• How to cook Pad Kee Mao with a fusion twist
• Ingredients and where to get them
• Tips for making perfect spicy noodles
• My Thai village-style cooking vibe!

Don’t forget to:
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• And comment below if you want more Thai fusion recipes!

Spicy Stir-Fried Squid Ink Spaghetti with Seafood (Pad Kee Mao Spaghetti)

For 2-3 servings

Ingredients
225 g Squid ink spaghetti (cooked)
75 g Shrimp (peeled)
75 g Squid (cut into bite-sized pieces)
75 g Scallops
30 g Thai basil (about ¾ cup)
1–2 Red chili peppers (sliced)
3 tbsp Fresh green peppercorns
Kaffir lime leaves (torn, as desired)
40 g Fingerroot (thinly sliced, about ½ cup)
1½ tbsp Thai bird’s eye chili (crushed)
1½ tbsp Garlic (minced)
2 tsp Knorr Aromatic Seasoning
3 tbsp Oyster sauce
1 tbsp Fish sauce
½ tbsp Sugar
6 tbsp Water
3 tbsp Vegetable oil
Cooking oil (for frying seafood)

#howtocook #thaifood #Thairecipes #Thaispicynoodles #Pad Kee Mao #Thaistreetfood #Thaicuisine #Thaigirl