There are plenty of theories about the name of this Thai dish, which is slick with spicy oil, studded with crispy bits of pork, and spiked with garlic and chilies: a) you need a cold beer to tame the spice, b) it’s a very social/late-night meal, c) it’s the ultimate hangover food. I’ve heard from so many people over on Instagram that they’ve been making the drunken noodles from Dirty Food, I thought I’d share the recipe here too. It’s exactly the kind of thing I like to eat – a big plate of noodles you can totally tweak to suit you: use rice or wheat noodles, fresh or dried, and top them with crispy ground pork, or tofu, or shrimp, or plant-based crumbles, or just more veg. It’s all tied together with a sweet-salty-spicy-tangy-garlicky sauce that you could quickly shake up and have waiting in the fridge, and topped with crunchy peanuts (or cashews!), green onions and fresh basil, if you’re so inclined.
It’s a good kind of cleaning out the fridge and pantry meal – I pick up packages of dry rice noodles far more often than I actually make them, and I often have half a wrinkly pepper in the fridge, and always have soy sauce, fish sauce, garlic… sometimes (OK, a lot of the time) I stir in a big spoonful of peanut butter, too. Noodles are traditionally made to ring in a new year, right? Hope you had a great first week of this new decade.