Drunken Spaghetti (Pad Kee Mao)

There are a couple theories about why drunken noodles earned their name. One is that spicy food is what you crave while drinking (this checks out—Thai people love spicy foods any time of day, but especially when they’re drunk). Another is that they are the perfect hangover cure. Whatever the reason, you don’t need a night out to enjoy this dish. To make it my own, I use an Italian ingredient, spaghetti, instead of the traditional rice noodles for Thai-talian fusion at its best. Spaghetti is actually a common variation in modern Thai cooking. It is so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well. If you really want to lean into the fusion identity of this dish, pair it with a negroni or spritz!