Drunken noodles are a popular Thai dish made with wide rice noodles, soy sauce, garlic, fish sauce, and other seasonings. The name refers to its spiciness, not alcohol content, and must contain Thai basil. It is similar to Chinese phat si lo and can be served with seafood.
In Thai cuisine, drunk noodles are a popular rice noodle dish. The food consists of wide noodles treated with soy sauce, garlic, fish sauce and other seasonings. It typically contains some sort of meat or tofu element as a protein, as well as bean sprouts.
A common misconception about drunk noodles is that the meal is made with alcohol. This is typically not the case. Instead, most people say the name of the meal refers to the spiciness it tends to have, making diners drink heavily to beat the heat. Other names for the dish include pad kee mao or pad kimao.
To officially be considered a drunken noodle dish, the recipe must contain some sort of Thai basil. Holy basil is the more common and traditional choice. However, sweet basil can also be used. Vinegar and oyster sauce are also often used, although recipes do not call for it to be considered drunken noodles. Sugar and other sweeteners can also be added for a touch of sweetness.
Chili powder is a common spice used to flavor drunken noodles. Many other spices, particularly hot ones, are often used. Some chefs also include whole chiles, as well as other vegetables, such as tomatoes, baby corn, and green peppers. Peppercorns are another popular ingredient that most cooks include. Westerners looking to make pad kee mao can usually find the necessary ingredients at an Asian grocery store.
Drunken noodles are made by stirring frying the ingredients together. Its composition is very similar to the dish known as phat si lo, a Chinese street food that consists of the same wide noodles treated with other elements, such as various spices and vegetables. Other similar dishes include khao phat khimao and drunken fried rice.
Plates are usually used to serve these noodles. Since they’re often used to complement meats or other foods, bulky foods typically absorb most of the moisture, if any, of the prepared noodles. Bowls, however, can make food easier to eat, especially if it’s not mixed with meat or lots of vegetables.
Chinese living in Laos and Thailand have made drunken noodles a popular meal. Noodles are often served with seafood in these areas. The dish’s original Chinese name literally translates to “sauté and someone who likes to drink too much.” Some local beliefs about drunken noodles in these areas include that it is a good hangover relief and that it is a good dish to serve with alcoholic beverages, much like Spanish tapas.
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