Saiphin Moore’s Drunken Flat Noodles Recipe

This Drunken Flat Noodles (Sen Yai Pad Khee Mao) recipe is a favourite in Thailand and Thai restaurants worldwide. You’ll be amazed at how quick and simple it is to prepare!

Thai Easy Serves 2

Image: Rosa’s Thai/Saiphin Moore

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.

Saiphin Moore’s Drunken Flat Noodles Recipe

Recipe notes by Saiphin Moore

Drunken Flat Noodles is a dish we would eat accompanied by a bottle of Thai whisky. As these noodles are traditionally served very hot and spicy, the whisky would be sipped quite quickly and sooner or later, we’d all be inebriated. So, I guess this dish does what it says on the tin.

Vegan alternative

To ensure this recipe is vegan, check that the dark soy sauce and light soy sauce contains no animal-derived ingredients. Most soy sauces are vegan, but it’s worth confirming there are no additives like fish extract.

About this recipe

This recipe is courtesy of Saiphin Moore, co-founder of the popular Thai restaurant group Rosa’s Thai, which offers a menu filled with beloved classics like Pad Thai and Green Curry alongside vegan-friendly options, all served in a warm and welcoming atmosphere. Perfect for casual meals or special occasions, Rosa’s Thai invites diners to savour bold, authentic flavours of Thai cuisine.

Rosa’s Thai Cookbooks

In keeping with its contemporary twist on authentic Thai dishes (sometimes based on Western ingredients), Rosa’s Thai cookbooks celebrate traditional Thai cooking techniques and feature over 200 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from our founder Saiphin’s regular trips back home.

Rosa’s Thai Cafe: The Cookbook
This cookbook celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from founder Saiphin Moore’s regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.

Buy cookbook

Rosa’s Thai Cafe: The Vegetarian Cookbook
Finding a strictly vegetarian menu can be difficult in Thailand, where fish sauce is the king of the kitchen. Chef Saiphin embraces this challenge in her second book, with over 100 delicious and simple recipes for adventurous, Thai-loving vegans and vegetarians, featuring authentic dishes such as Tom Yum Mushrooms, Panang Curry Tofu, Stir Fried Aubergine with Soybean Sauce and Butternut Red Curry.

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