Drunken noodles

Drunken noodles

A plate of drunken noodles in Chiang Mai, Thailand
Type	Noodle
Place of origin	Laos and Thailand
Region or state	Thailand
Main ingredients	Shahe fen, soy sauce, fish sauce, garlic, meat, seafood or tofu, bean sprouts or other vegetables, Chili, holy basil
Media: Drunken noodles

Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimao, Lao: ຜັດຂີ້ເມົາ; Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîːmaw]) is a Chinese-influenced dish that was made popular by the Chinese people living in Laos and Thailand. In Thai khi mao means drunkard. It is a stir fried noodle dish very similar to phat si io, but with a slightly different flavor profile. It is normally made with broad rice noodles, soy sauce, fish sauce, garlic, meat, seafood or tofu, bean sprouts or other vegetables, and various seasonings. Chili, unripe drupes pepper and holy basil give rise to its distinctive spiciness. "Drunken fried rice" or khao phat khi mao is a similar dish.

Several speculative theories exist on the naming of this dish. One states its origins stem from the use of rice wine in preparing this dish, but no alcohol is added in any of the original Thai recipes. Another supposes that it was devised by someone who came home drunk and made something to eat with available ingredients. Another slight variation describes using what remained in their fridge to cook a side dish for their alcohol drinking. In that vein, a more apt name might be "drunkard's noodles." Yet another theory states that this dish is so spicy that one needs to drink beer to temper the heat.

Gallery

• 
  A variation where instant noodles are used
• 
  A modern Thai fusion version with spaghetti

See also

• Drunken chicken