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
Cookbook: Drunken noodles  Media: Drunken noodles

Drunken noodles (or pad kee mao, less frequently pad ki mao, pad kimao or crazy noodles, Thai: ผัดขี้เมา, rtgs: phat khi mao, pronounced [pʰàt kʰîː māw]; Lao: ຜັດຂີ້ເມົາ) is a Chinese-influenced dish that was made popular by the Chinese people living in Thailand and Laos. 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, garlic, meat, seafood or tofu, bean sprouts or other vegetables, and various seasonings. 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." 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. ^[1][2][3]

Gallery

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  A variation where instant noodles are used

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  A modern Thai fusion version with spaghetti

See also

• Drunken chicken

References