Chef Series: Saiphin Moore’s Drunken Noodle Recipe
Drunken noodles is one of the best dishes you can order when you go to a Thai restaurant. Light, filling and a little bit spicy, you can eat them on a warm summer afternoon, or snuggled up on the couch on a winter’s eve. Here, we sat down with Saiphin Moore, co-founder of the much-loved group, Rosa’s Thai, for her tried and trusted recipe.
Drunken Noodles
Prep time: 5 mins
Cook time: 10 mins
Serves: 2
Ingredients
2 red bird’s eyes chillies
2 garlic cloves
1 tablespoon of vegetable oil
150g (5 ½ oz) of fresh flat rice noodles
125g (4 ½ oz) firm tofu, cut into large chunks
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon sugar
30g (1 oz) green beans, cut into 2.5cm (1 inch pieces)
30g (1 oz) spring greens, shredded
20g ( ¾ oz) baby sweetcorn, quartered lengthwise
20g ( ¾ oz) long red chillies, finely sliced
1 handful of holy basil leaves
Method
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 1 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 2 minutes, until the vegetables are just cooked through.
Remove from the heat and serve immediately.
