A couple of weeks ago, I made “Drunken Noodles”. Why drunken? There’s no flambéing , no vodka – no alcohol at all – it’s genesis and name came from intoxicated individuals looking to satisfy their hunger in an instant.

The ingredients of this dish live for the most part, in the pantry. Not only is it super convenient to make, it doesn’t require a host of other dishes to accompany it. Some times I add chicken or shrimp for Yours Truly, but for me personally, I prefer not to obstruct my noodles with too many add-ins. This way I can focus on the noodle with its clingy, spicy sauce.

1)    Cook the rice noodle in a  large pan of water for 6 mins. Drain whilst running under cold water. Once fully dry, coat with noodle sauce and set aside.

2)    Pound the chilies and garlic. In wide, non-stick pan, heat the oil, sauté garlic-chili paste for a few seconds, followed by the onions and Bell pepper slices.  Remove half this mixture and set mixture aside. Add half the noodles and toss well and then let noodles stand so they can get crisp in paces. Once there is a brownish color with noodles crisp in places, remove from heat. Toss in half the tomatoes and bail leaves and place in a large bowl. Repeat with remaining noodles, sautéed vegetables, tomatoes and basil. Toss to combine together and finish with lime juice