One of the most common questions I get at Sawaan Thai Kitchen is: “Abid, why aren’t you using the wide, flat white noodles for your Drunken Noodles?”
It’s a great question! Many of our customers are used to the standard American-Thai version of Pad Kee Mao, which almost always uses the wide rice noodles (Sen Yai). But at Sawaan, we like to do things a little differently—and a little more “Thai-Thai.”
The “Drunken” Spirit
The name “Drunken Noodles” doesn’t actually come from the noodles themselves. Legend says the dish was created by someone who came home late after a night out and tossed whatever they had in the kitchen into a wok.
The “Drunken” part refers to the spirit of the dish: the intense heat, the abundance of garlic, the spicy bird’s eye chilies, and the aromatic holy basil. It’s a dish meant to wake up your senses!
Why Instant Noodles?
In Thailand, “Pad Kee Mao Mama” (Drunken Noodles made with instant wheat noodles) is a beloved street food staple. I chose to use instant noodles for a few reasons:
- Texture & Flavor: Instant noodles have a unique “springy” texture. Unlike rice noodles, which sit on top of the sauce, instant noodles actually absorb the spicy, savory flavors into the noodle itself.
- The Authentic Street Experience: When I eat in Thailand, this is often how I enjoy the dish. It’s nostalgic, comforting, and packed with flavor.
- Artistic Flexibility: As someone who loves design, I believe art shouldn’t have strict rules. Just as you can use different materials for an installation, you can use different “bases” for a great stir-fry.
It’s About the Stir-fry, Not the Shape
The beauty of Pad Kee Mao is that it can be made with almost anything—glass noodles, rice, or even just vegetables and meat. The magic is in the Wok Hei (the breath of the wok) and that perfect balance of spicy and savory.
Next time you order our Drunken Noodles, I invite you to forget the “rules” and just enjoy the texture. It might be different than what you’re used to, but it’s a taste of the real Thai streets that I love so much.
— Abid
