Have fun cooking this versatile collection of dishes

midweek meals

DRUNKEN FLAT NOODLES (SEN YAI PAD KHEE MAO)

By Saiphin Moore, from Rosa’s Thai Cafe Serves 2 | Prep 10 mins | Cook 4 mins

INGREDIENTS

• 2 red bird’s eye chillies

• 2 garlic cloves

• 1 tbsp vegetable oil

• 150g (5½oz) fresh flat rice noodles

• 125g (4½oz) firm tofu, cut into large chunks

• 1 tsp dark soy sauce

• 1 tbsp light soy sauce

• 1 tbsp sugar

• 30g (1oz) green beans, cut into 2.5cm (1in) pieces

• 30g (1oz) spring greens, shredded

• 20g (¾oz) baby sweetcorn, quartered lengthways

• 20g (¾oz) long red chillies, finely sliced

• handful of holy basil leaves

METHOD

1 Using a pestle and mortar, pound the chillies and garlic together to form a rough paste.

2 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.

3 Add the flat noodles to the pan and stir-fry for 1 minute, until soft. Stir in the tofu, dark soy sauce, light soy sauce and sugar and mix well to combine.

4 Stir-fry for 30 seconds, then add the green beans, spring greens, sweetcorn, sliced chillies and holy basil to the wok. Stir-fry for about 2 minutes, until the vegetables are just cooked through. Remove from the heat and serve immediately.

CHEF’s NOTE

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 quickly — hence the name of the dish!