A quick, simple and tasty version of Thai Drunken noodles. Add more or less chilli flakes to suit your spice tolerance. Extra spicy will help drive away a changover!
- 150 grams dried flat rice noodles (the pad thai sort)
- 2 x 15ml tablespoons cold water
- 1 x 15ml tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons sunflower oil
- 1 x 3 centimetres piece of fresh root ginger (peeled and finely grated)
- 1 clove garlic (peeled and finely grated or minced)
- 1 lime (preferably unwaxed)
- 1 teaspoon dried chilli flakes
- 4 x 15ml tablespoons soy sauce
- 1 handful chopped fresh coriander
- Soak the rice noodles in hot water for 8 minutes, or according to packet instructions, then drain and refresh under a cold running tap.
- Put the 2 tablespoons of water into a cup and stir in the oyster sauce, then set aside for a mo.
- Put the oils in a wok, turn on the heat and add the ginger, garlic and grate in the zest of the lime – I use a coarse microplane grater here, only because it’s faster than a fine one. Sprinkle in the chilli flakes. Stir well, then tip in the soaked, drained rice noodles and stir them – I find this easier with an implement in each hand – quickly in the hotly seasoned oil.
- Add the watered-down oyster sauce, the juice of ½ the lime and the soy sauce, then transfer to a waiting bowl (or bowls) and toss with the chopped coriander. Keep the bottle of soy sauce and the remaining ½ lime close at hand, should you need either of them as you eat. I am such a pyrophile, I like to keep some extra chilli flakes to hand, too.