Sometimes a bowl of spicy noodles is the only thing that will hit the spot, and these drunken noodles (called so as in Thailand as they are meant to be the perfect choice dish to soak up booze after a night out) are spicy, filling, super quick to rustle up and VERY YUM!
Add some crunchy veg, juicy prawns and fresh herbs and you get yourself takeaway standard bowl of wonderful noodles, perfect to cure a hangover or just to spice up a grey December day!SERVES 2
- 2 red bird’s eyes chillis
- 2 garlic cloves
- 1 tablespoon of vegetable oil
- 300g flat rice noodles, cooked per package instructions
- 125g firm tofu, cut into large chunks
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 tablespoon sugar
- 30g green beans, cut into 2.5cm
- 30g spring greens, shredded
- 20g baby sweetcorn, quartered lengthways
- 20g long red chillis, finely sliced
- 250g uncooked prawns
- 1 handful of holy basil leaves
- Using a pestle and mortar, pound together the chillis 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 1 minute, until soft.
- Stir in the 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 chillis, prawns and holy basil to the wok.
- Stir-fry for about 2 minutes, until the vegetables are just cooked through and prawns pink.
- Remove from the heat and serve immediately.