Pad Kee Mao translates to “Drunken Noodles” though no alcohol is used in its recipe. Many stories try to explain the origin of this Thai dish with the mystery name. One thing is sure: everybody loves the delicious invention. The recipe is so flexible. It works with any finely cut protein and vegetable. Includes recipe card with double spices for two meals with 3-4 servings. Ingredients: Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil. - Free U.S. shipping.