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Chef's Special: Pad Kee Mao

Pad Kee Mao translates to "drunken noodle stirfry," but no one seems to know why. No wine or other alcoholic beverage normally enters the dish (but that doesn't mean it can't enter the eater). Some people think that chilies are a good cure for a hangover, and perhaps that is how this dish got its name. For traditionally, this dish is considered quite spicy from a generous amount of chilies.

E-San's owner believes that it is called drunken noodles because it is so hot, that only some one who is drunk would dare eat it. But don't let that scare you off, as E-San's chefs can make this without the spicy heat and still create a flavorful dish.

This dish is considered the Thai version of spaghetti Bolognese because of the tomatoes, basil, generous garlic and multiple kinds of chilies. However, there is a lot of flexibility in preparing this dish, and it seems that no two Thai restaurants make this dish the same way.

This week, E-San's owner, Mao, would like to invite you in to try Bangkok's favorite dish.