Drunken noodles

Drunken noodles, or pad kee mao as it's known in Thai, is a delectable stir-fried noodle dish that shares common elements with phat si-io but is distinguished by its unique flavor profile. Picture broad rice noodles tossed in a medley of soy sauce, fish sauce, and oyster sauce, all enhanced with garlic, chili, fresh black pepper pods, and fragrant holy basil. You can choose to add meat or seafood, creating a dish that delivers a fiery kick.

The moniker "drunken noodles" derives from the Thai term "khi mao" which translates to "drunkard." A close relative of this dish is "drunken fried rice" or khao phat khi mao.

The origin of the name "drunken noodles" is intriguing, with a few theories in circulation. One hypothesis is that the dish may have originally included rice wine, although this ingredient is not commonly used in modern Thai recipes for the dish. Another theory suggests that someone, perhaps inebriated, came home and improvised a meal using whatever ingredients were available. Yet another version posits that the dish was created as a way to use up leftover ingredients, making something delicious to accompany a drink.

Regardless of its origins, one thing is certain: drunken noodles are a flavorful, spicy indulgence that's hard to resist!