Drunken noodles

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Drunkard noodles
Sen yai phat khi mao.jpg
A plate of drunkard noodles in Chiang Mai, Thailand
Place of originThailand
Region or stateThailand
Main ingredientsShahe fen, soy sauce, fish sauce, garlic, meat, seafood or tofu, bean sprouts or other vegetables, Chili, holy basil

Drunkard noodles (or pad kee mao[1], less frequently pad ki mao or pad kimao /ˌpæd k ˈm/;[2] Thai: ผัดขี้เมา, RTGSphat khi mao, /pʰàt kʰîː māw/; is a stir fried noodle dish very similar to phat si-io, but with a slightly different flavor. In Thai, khi mao means drunkard. It is normally made with broad rice noodles, soy sauce, fish sauce, oyster sauce, garlic, meat, seafood, chili, fresh black pepper pods and holy basil, which give rise to its distinctive spiciness.[3] "Drunken fried rice" or khao phat khi mao is a similar dish.

Several theories exist on the naming of this dish. One states[according to whom?] its origins stem from the use of rice wine in preparing this dish, but alcohol is generally not found in Thai recipes for the dish. Another supposes[according to whom?] that it was devised by someone who came home drunk and made something to eat with available ingredients. Another slight variation[vague] describes using what remained in their fridge to cook a side dish for their alcohol drinking.[citation needed]


See also[edit]


  1. ^ "Drunken noodles or Pad Kee Mao? Language matters on ethnic menus". Ohio State News. Retrieved 2020-02-24.
  2. ^ "pad kee mao". Oxford Dictionaries UK Dictionary. Oxford University Press. Retrieved 2017-03-20.
  3. ^ Kris Yenbamroong, Garrett Snyder. Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A Cookbook. Potter/Ten Speed/Harmony/Rodale, 2017. p. 45. ISBN 0451497880.