|Place of origin||Thailand and Laos|
|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|
Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimao /
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."
A modern Thai fusion version with spaghetti