History of Drunken Noodles

Drunken Noodles (or “Pad Kee Mao”) is a dish native to central Thailand. Similar to lomo saltado, the dish was influenced by the Chinese who lived in Thailand and Laos. According to the very reliable Wikipedia, there are three theories of how the dish got its name. The first theory is based on the Chinese addition of rice wine as an ingredient, which was not previously used in the original Thai recipe. The second pays tribute to the inebriated inventor by suggesting that the dish was a product of a drunken culinary creation. Making a slight variation to the second theory, a final theory credits the dish to a side dish that was cooked specifically to complement alcohol drinking. Whatever the case, I can assure you getting drunk will only make this dish taste better.

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