Several 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. Finally, another theory states that the noodles have a sloppy, drunken look to them, thus this final theory is based on the pure aesthetic quality of the noodles rather than any reference to an alcohol induced night of cooking.