Drunkard's noodles (Gueyeow pad ki mow)

Every culture has a hangover dish or dishes, and this seems to be the most popular one in Thai culture. It is perfect because of the carbohydrates, the rich oils and the burst of flavours and chilli. You can however have these noodles anytime, no need for a boozy evening to enjoy them.

This is a central Thai dish that was created by the Chinese that came to Thailand and settled along the Laos border. the dish has two theories on how it was created. The first is that a chef created this dish when he was drunk, and the second is that it was created for folks after a long night of drinking. Whatever the origins, the dish is lovely, with and without alcohol.

The noodles play on Thai flavours, chillies and kaffir lime leaves. The base is light, just a touch of soy and the vegetables add some texture to the dish. The dish is light and although satisfying, it will not bloat you up.

This is a thin cookbook, filled with vegan recipes that are outstanding. Super simple recipes from traditional salads, fried foods, noodles and curries, like this one, make this my go-to cookbook for vegetarian Thai cuisine. Vatch, as he is known, has published several cookbooks, runs some excellent restaurants around the world and teaches Thai cooking at his school.

For more wonderful recipes from this cookbook, click here.

Ingredients:

2 tablespoons oil

3-4 garlic cloves, thinly sliced

3-4 green chillies, thinly sliced

1 onion, thinly sliced

1 tomato, cut into segments

1-2 kaffir lime leaves

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 teaspoon sugar

1 bell pepper, thinly sliced, it is best to have a mix of green, red and yellow

Salt, to taste

14 oz. sen gai noodles or other rice noodles

Cook the noodles as per the instructions on the package minus 1 minute for al dante.

Meanwhile, heat the oil in a wok and add the garlic. Fry on high for 30 seconds till the garlic is highly golden. Add the chillies and fry for an additional 20 seconds. Add the onions and fry till the onions are translucent and just beginning to get colour about 30-45 seconds.

Add the peppers and cook for 3-4 minutes till the peppers are charred in spots. Add the tomatoes, kaffir lime leaves and basil and toss well.

Drain the noodles and add to the wok with the two soy sauces and toss well. Cook on high till the dish is very hot and the ingredients are well tossed in the sauce.

Serve immediately garnished with Thai basil.