Type Noodle Region or state Thailand | Place of origin Thailand and Laos Places of origin Thailand, Laos | |
 | ||
Main ingredients Shahe fen, soy sauce, fish sauce, garlic, meat, seafood or tofu, bean sprouts or other vegetables, Chili, holy basil Similar Phat si‑io, Pad Thai, Phanaeng curry, Thai fried rice, Tom kha kai | ||
Drunken noodles from jet tila
Drunken noodles (or pad kee mao, less frequently pad ki mao, or pad kimao, Thai: ผัดขี้เมา, rtgs: phat khi mao, [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.
Contents
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."