Drunken noodles

Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier. In English texts, it is rendered as pad kee mao, pad ki mao, or pad kimao /ˌpæd kiː ˈmaʊ/ – from its Thai name Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw], in which phat means 'to stir-fry' and khi mao means 'drunkard'. The dish is widely available in restaurants or at street vendors in Thailand but it is also highly popular in the United States, and has become ubiquitous on Thai restaurant menus throughout. Despite its name, alcohol is not one of the ingredients. The origin of the name behind the dish is unclear, but there are several explanations. One anecdotal explanation for the name "drunkard noodles" is that the meal is often consumed after a night of drinking, prepared from assorted leftovers commonly on hand and staple ingredients. Others say that the name comes through the idea that the spicy seasoning of the dish is "meant to tear through the dulled palates of the inebriated."

Source: Wikipedia