What Is Thai Drunken Noodles? – A Spicy, Tangy Thai Dish You Have To Try

Thai drunken noodles, known as “pad kee mao” in Thai, is a captivating dish that tantalizes taste buds with its bold flavors and tantalizing aroma. Its name, “drunken noodles,” stems from the belief that the dish was created by a drunken noodle vendor who accidentally stumbled upon its unique blend of ingredients.

Origin and History

The origins of Thai drunken noodles are shrouded in mystery, with various theories circulating. Some believe it originated in the 1970s in Bangkok, while others trace its roots to the northern province of Chiang Mai. Regardless of its origin, pad kee mao has become a beloved dish throughout Thailand and beyond.

Ingredients and Preparation

Thai drunken noodles are typically prepared with flat rice noodles, known as “sen chan.” These noodles are stir-fried with a medley of ingredients that include:

• Protein: Chicken, pork, beef, or seafood
• Vegetables: Holy basil, bell peppers, onions, and carrots
• Sauce: A spicy and flavorful sauce made with fish sauce, oyster sauce, chili paste, and sugar
• Additional ingredients: Garlic, ginger, and lime juice

Flavor Profile

Pad kee mao is renowned for its distinctive flavor profile, which is a harmonious blend of spicy, savory, and sweet notes. The heat from the chili paste is balanced by the salty and savory flavors of the fish and oyster sauces, while the sweetness from the sugar adds a touch of complexity. The earthy aroma of holy basil and the freshness of lime juice further enhance the dish’s appeal.

Types of Thai Drunken Noodles

While the classic version of pad kee mao is the most common, there are several variations that cater to different tastes and preferences. Some popular variations include:

• Pad Kee Mao Ruam Mit: This variation includes a combination of proteins, such as chicken, pork, and seafood.
• Pad Kee Mao Sapparot: This version is made with pineapple, adding a tropical twist to the dish.
• Pad Kee Mao Jay: A vegetarian version that omits the protein and uses additional vegetables.

Health Benefits

Despite its indulgent name, Thai drunken noodles can offer some health benefits. The vegetables used provide vitamins and minerals, while the protein from the meat or seafood supports muscle growth and repair. Additionally, the chili paste contains capsaicin, a compound that has been linked to anti-inflammatory and pain-relieving properties.

Serving and Accompaniments

Pad kee mao is typically served hot as a main course. It can be accompanied by various side dishes, such as:

• Soup: Tom yum or tom kha soup
• Salad: Som tum or larb
• Appetizers: Spring rolls or chicken satay

Takeaways: The Allure of Thai Drunken Noodles

Thai drunken noodles, with their intoxicating flavors and captivating aroma, have become a culinary icon that embodies the vibrant spirit of Thai cuisine. Whether enjoyed as a standalone dish or paired with other delicacies, pad kee mao is a testament to the creativity and culinary prowess of Thai chefs. Its unique blend of ingredients and bold flavors will continue to entice and delight food enthusiasts worldwide.

Frequently Asked Questions

Q: What is the origin of the name “drunken noodles“?
A: The name is thought to have originated from the belief that the dish was created by a drunken noodle vendor.

Q: What is the main ingredient in Thai drunken noodles?
A: Flat rice noodles (sen chan) are the main ingredient.

Q: What gives pad kee mao its spicy flavor?
A: Chili paste is the primary ingredient responsible for the dish’s spiciness.

Q: Can Thai drunken noodles be made vegetarian?
A: Yes, a vegetarian version called “pad kee mao jay” omits the protein and uses additional vegetables.

Q: What is the best way to serve pad kee mao?
A: It is typically served hot as a main course, accompanied by side dishes like soup or salad.