Drunken noodles

Drunken noodles

A plate of drunken noodles in Chiang Mai, Thailand
Type	Noodle
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
Media: Drunken noodles

Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimao /ˌpæd kiː ˈmaʊ/; Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw]; Lao: ຜັດຂີ້ເມົາ) is a stir fried noodle dish very similar to phat si-io, but with a slightly different flavor profile. 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. "Drunken fried rice" or khao phat khi mao is a similar dish.

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."

Gallery

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

See also

• Drunken chicken
• Fried noodles