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Recipe of the week: drunken flat noodles (Sen Yai Pad Khee Ma)

27 July 2018 by
Recipe of the week: drunken flat noodles (Sen Yai Pad Khee Ma)

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.

Serves 2

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

1tbs sugar

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

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