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 A plate of drunkard noodles in Chiang Mai, Thailand | |
| Type | Noodle |
|---|---|
| Place of origin | Thailand |
| Region or state | Thailand |
| Main ingredients | Broad rice noodles, soy sauce, fish sauce, garlic, meat, seafood or tofu, bean sprouts or other vegetables, chili, holy basil |
Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier.[1] In English texts, it is rendered as pad kee mao,[2] pad ki mao, or pad kimao /ˌpæd kiː ˈmaʊ/[3] – from its Thai name Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw], in which phat means 'to stir-fry' and khi mao means 'drunkard'.[4]
The dish is widely available in restaurants or at street vendors in Thailand but it is also highly popular in the United States, and has become ubiquitous on Thai restaurant menus throughout.[5] Despite its name, alcohol is not one of the ingredients.
- ^ Cite error: The named reference
:1was invoked but never defined (see the help page). - ^ "Drunken noodles or Pad Kee Mao? Language matters on ethnic menus". Ohio State News. Retrieved 2020-02-24.
- ^ "pad kee mao". Oxford Dictionaries UK English Dictionary. Oxford University Press.[dead link]
- ^ Cite error: The named reference
:0was invoked but never defined (see the help page). - ^ Andy., Ricker (2017). POK POK The Drinking Food of Thailand. Potter/TenSpeed/Harmony. ISBN 978-1-60774-774-1. OCLC 1009058463.