Spaghetti Kee Mao Recipe

Spaghetti: A type of pasta that serves as the base for this dish.

Vegetable oil: Used for sautéing the ingredients.

Garlic: Adds a fragrant and savory flavor.

Chicken breast: Provides a lean protein source.

Red bell pepper: Adds color and sweetness.

Green bell pepper: Adds a different color and a slight bitterness.

Basil leaves: Adds a fresh, aromatic flavor.

Soy sauce: Adds a salty, umami flavor.

Oyster sauce: Adds a rich, savory depth.

Fish sauce: Adds a salty, umami flavor with a hint of fishiness.

Sugar: Balances the flavors with a touch of sweetness.

Chili flakes: Adds heat and spice.

When cooking spaghetti, make sure to salt the water generously. This enhances the flavor of the pasta itself, making the final dish more flavorful. Additionally, when sautéing garlic, be careful not to let it burn as it can turn bitter. For the chicken, slicing it thinly ensures it cooks quickly and evenly. When adding the bell peppers, aim to keep them slightly crisp to add a nice texture contrast to the dish. Finally, toss the spaghetti thoroughly with the sauces to ensure every strand is well-coated, and add the basil leaves at the very end to preserve their fresh flavor and vibrant color.

• spaghetti - Substitute with rice noodles: Rice noodles are a more traditional choice for kee mao and will give the dish an authentic texture and flavor.

• vegetable oil - Substitute with peanut oil: Peanut oil has a higher smoke point and adds a subtle nutty flavor that complements Asian dishes well.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can add depth to the dish.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian option that absorbs flavors well and provides a similar texture.

• red bell pepper - Substitute with carrots: Carrots add a different kind of sweetness and crunch to the dish.

• green bell pepper - Substitute with snap peas: Snap peas offer a fresh, crisp texture and a slightly sweet flavor.

• basil leaves - Substitute with cilantro: Cilantro provides a fresh, citrusy flavor that can enhance the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a richer, less salty flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce is sweeter and less salty, providing a different but complementary flavor profile.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor without the fishy taste, making it suitable for vegetarians.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the dish.

• chili flakes - Substitute with fresh chili: Fresh chili can provide a more vibrant heat and a fresher flavor.

• Allow the spaghetti Kee Mao to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled spaghetti into an airtight container. Make sure to use a container that seals tightly to maintain freshness.
• Label the container with the date of preparation. This helps you keep track of how long the spaghetti has been stored.
• Store the container in the refrigerator if you plan to consume the spaghetti within 3-4 days. This keeps the chicken and vegetables fresh and safe to eat.
• For longer storage, place the spaghetti in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the freezer container with the date of freezing. Spaghetti Kee Mao can be frozen for up to 2 months without significant loss of quality.
• When ready to eat, thaw the frozen spaghetti in the refrigerator overnight. This ensures even thawing and maintains the texture of the chicken and bell peppers.
• Reheat the spaghetti in a frying pan over medium heat. Add a splash of vegetable oil or a bit of water to prevent sticking and to refresh the flavors.
• Stir occasionally until the spaghetti is heated through. Ensure that the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• Garnish with fresh basil leaves before serving to revive the dish's vibrant flavors and aroma.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of chicken broth to the pan.
  3. Once the oil is hot, add the leftover Spaghetti Kee Mao.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until heated through.
  5. If the pasta seems dry, add a bit more chicken broth or a splash of water.

• Microwave Method:

  1. Place the Spaghetti Kee Mao in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until heated through, stirring each time.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Spaghetti Kee Mao in an oven-safe dish.
  3. Add a splash of water or chicken broth and cover the dish with aluminum foil.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Spaghetti Kee Mao in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. Stir gently to ensure even heating.

• Sous Vide Method:

  1. Place the Spaghetti Kee Mao in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and cook for about 20-30 minutes.
  4. Remove from the bag and serve immediately.

• Large pot: Used to cook the spaghetti according to package instructions.

• Colander: Used to drain the cooked spaghetti.

• Frying pan: Used to sauté the garlic, cook the chicken, and combine all ingredients.

• Wooden spoon: Used to stir and toss the ingredients in the frying pan.

• Knife: Used to mince the garlic and slice the chicken and bell peppers.

• Cutting board: Used as a surface for slicing the chicken and bell peppers and mincing the garlic.

• Measuring spoons: Used to measure out the vegetable oil, soy sauce, oyster sauce, fish sauce, and sugar.

• Tongs: Used to toss the spaghetti with the other ingredients in the frying pan.

• Serving bowl: Used to serve the finished dish hot.

Pre-cook the chicken: Cook the chicken breast ahead of time and store it in the fridge. This will save you time when you start cooking.

Use pre-minced garlic: Buy pre-minced garlic to avoid the hassle of peeling and chopping.

Prep vegetables in advance: Slice the bell peppers and store them in an airtight container in the fridge.

Cook spaghetti ahead: Cook the spaghetti a day before and store it in the fridge. Reheat it quickly when needed.

Measure sauces beforehand: Measure out the soy sauce, oyster sauce, and fish sauce in small bowls before you start cooking.