Kwoklyn Wan’s drunken chicken noodles recipe

“Contrary to what the name would suggest, the chicken in this noodle dish is not drenched in alcohol,” says Kwoklyn Wan.

“A common theory behind the Thai name (Pad Kee Mao) is that they are simply a perfect recovery dish for the day after the night before.”

Drunken chicken noodles

Ingredients:

(Serves 2)

400g fresh flat rice noodles (ho fun)

2tbsp vegetable oil

350g boneless skin-on chicken thighs, cut into 2.5cm pieces

2 garlic cloves, minced

Thumb-sized piece of ginger, peeled and sliced

3 spring onions, cut into 5cm lengths, whites and greens separated

300g choy sum, cut into 5cm lengths, stalks and leaves separated

3tbsp oyster sauce

2tbsp light soy sauce

1tbsp dark soy sauce

2tsp chicken powder

125ml red wine

1tbsp cornflour mixed with 2tbsp water

Method:

1. Place the noodles in a colander or sieve (strainer) and loosen under hot water, drain and set to one side.

One Wok, One Pot by Kwoklyn Wan is published by Quadrille, priced £16.99. Photography by Sam Folan. Available January 19.