What makes Drunken Noodles drunken?

What makes Drunken Noodles drunken?

So where did the “drunken” part of the Drunken Noodles name come from? There are many different stories of how these noodles became known as Drunken Noodles because there is no alcohol in the recipe. One theory is that they are so spicy, those partaking get drunk in the process of trying to quench their thirst.

What are Drunken Noodles actually called?

Drunken Noodles, also known as Pad Kee Mao (ผัดขี้เมา), is a stir fry noodle dish that is very popular in Thailand and found in most Thai restaurants. It’s my personal favorite and I’m adding this recipe to my list of “better than take-out” Thai food recipes, like this pad gra prow.

Is Drunken Noodle bad for you?

Generally speaking, drunken noodles tend to have more calories than Pad Thai. For example, if the drunken noodles per serving have fewer protein and fat sources, then it’s healthier than an overdone Pad Thai with lots of vegetables and lots of chicken strips.

What nationality are 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.

Why are they called Thai drunken noodles?

Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice cold beer and that they are a great cure for hangover.