Drunken noodles
Drunken Noodles (also known as Pad Kee Mao) is a popular Thai dish. The dish is a stir-fry noodle dish, typically made with wide rice noodles, soy sauce, fish sauce, garlic, meat, seafood or tofu, bean sprouts, and various seasonings. Despite its name, the dish does not contain alcohol, but is instead named for its spiciness, which is said to be a perfect complement to a cold beer or other alcoholic beverages.
History
The exact origins of Drunken Noodles are unclear, but it is believed to have been created in Thailand as a late-night snack for those who had been out drinking. The dish's spicy and flavorful profile is said to help sober up the individual and satisfy late-night cravings.
Ingredients and Preparation
The main ingredients in Drunken Noodles are wide Rice noodles, soy sauce, fish sauce, garlic, meat, seafood or tofu, bean sprouts, and various seasonings such as Thai basil, chili, and black pepper. The dish is typically stir-fried in a wok, with the noodles being added last to prevent them from breaking apart.
The dish can be customized to individual taste preferences, with variations including the addition of vegetables like bell peppers and onions, or different types of meat or tofu. The level of spiciness can also be adjusted according to personal preference.
Cultural Significance
Drunken Noodles is a popular dish in both Thailand and abroad, particularly in Thai restaurants in the United States and other Western countries. It is often enjoyed as a late-night snack, and is also a popular choice for lunch or dinner. The dish's unique combination of flavors and textures, along with its customizable nature, have contributed to its widespread popularity.
See Also
Sen yai phat khi mao
Making drunken noodles
Phat mama
Sapaketti phat khi mao
Fried Drunken Noodles
Drunken noodles (pad kee mao)
Drunken noodles (pad kee mao)
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