|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|
|Cookbook: Drunken noodles Media: Drunken noodles|
Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimao, / /; Thai: ผัดขี้เมา, rtgs: phat khi mao, pronounced [pʰàt kʰîː māw]; Lao: ຜັດຂີ້ເມົາ). 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, oyster sauce, garlic, meat, seafood ,  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 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