Drunken flat noodles is a dish we would eat accompanied by a bottle of Thai whiskey. As these noodles are traditionally served very hot and spicy, the whiskey would be sipped quite quickly and sooner or later we’d all be inebriated, so I guess this dish does what it says on the tin.
2 red bird’s eye chillies
2 garlic cloves
1tbs vegetable oil
150g fresh flat rice noodles
125g firm tofu, cut into large chunks
1tsp dark soy sauce
1tbs light soy sauce
30g green beans, cut into 2.5cm pieces
30g spring greens, shredded
20g baby sweetcorn, quartered lengthways
20g long red chillies
Finely sliced handful of holy basil leaves Using a pestle and mortar, pound together the chillies and garlic to form a rough paste.
Heat the oil in a wok set over a high heat. Add the garlic and chilli mixture and stir-fry for 30 seconds, until fragrant. Add the flat noodles to the pan and stir-fry for one minute, until soft.
Stir in the tofu, dark soy sauce, light soy sauce and sugar, and mix well to combine. Stir-fry for 30 seconds, then add the green beans, sweetcorn, sliced chillies and holy basil to the wok. Stir-fry for about two minutes, until the vegetables are just cooked through.
Remove from the heat and serve immediately.
Photography by Louise Hagger