Pad kee mao translates to drunken noodles. It sounds unhealthy but ironically it consists of lean protein, vegetables and rice noodles making it a lean and nutritious dish.

The origins of Pad Kee Mao is somewhat unclear but it is believed to have originated in the Central Plains area of Thailand and has Thai-Chinese roots. The dish's name may come from a few different theories: one being eaten by drunkards to help them sober up, the spicy sauce believing to work on the dull palate of one being inebriated - English equivalent of going to the ‘hole in the wall’ for a late night kebaby with extra chilli. Another theory is that the dish may have been created from leftovers by someone with the munchies after a hefty drinking session or as a dish to compliment alcohol.

This stir fry dish is easy and quick to make and consists of lean meat (typically chicken, beef or seafood), rice noodles, vegetables and is seasoned with soy, fish and oyster sauce, chillies and fresh green peppercorns. The peppercorns also known as ‘green mari’ add a lovely mild pepper warmth. They are anti-inflammatory, high in antioxidants, aid digestion, are good for exhaustion and muscle aches.

This dish is easily adaptable to any diet and doesn’t involve making a paste. It has become a staple of Thai cuisine and can be found in restaurants around the world. Many a brilliant thing was created out of nothing or in error and this is the epitome, fit for many an Olympian #globalcookpadgames2024