Drunken noodles

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Drunken noodles
Sen yai phat khi mao.jpg
A plate of drunken noodles in Chiang Mai, Thailand
Place of origin
Laos and Thailand
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  Drunken noodles
 
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Drunken noodles
Sen yai phat khi mao.jpg
A plate of drunken noodles in Chiang Mai, Thailand
Place of origin
Laos and Thailand
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  Drunken noodles
A modern Thai fusion version using spaghetti

Drunken noodles (or pad kee mao, less frequently pad ki mao or pad kimao, Lao: ຜັດຂີ້ເມົາ; Thai: ผัดขี้เมา, RTGS: phat khi mao,  [pʰàt kʰîːmaw]) is a Chinese-influenced dish that was made popular by the Chinese people living in Laos and Thailand. 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 that it is because of the use of rice wine in preparing this dish, but no alcohol is added in any of the original Thai recipes. Another states that it was devised by someone who came home drunk but still wanted something to eat that could be made easily with whatever ingredients were available. Or someone find remainder in their fridges to cook a side dish for their alcohol drinking. As such it should actually be renamed "drunkard's noodles." Yet another theory states that this dish is so spicy that one needs to drink beer to temper the heat.[1][2][3]

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