Supposedly so-called because they are the perfect match for a chilled beer, or indeed for a hangover. However, even without the sore head, these aromatic spicy noodles will really hit the spot.


Serves: 4

  • 250g (9oz) thick at rice noodles
  • 1 tbsp sunflower oil
  • 6 garlic cloves
  • 2 bird's-eye chillies, finely chopped
  • 1 x 175g (6oz) packet baby corn, halved lengthways
  • 3 pak choi, quartered
  • 250g (9oz) pork loin fillet, thinly sliced
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp reduced salt soy sauce
  • 2 tsp caster sugar
  • handful of Thai basil leave


  1. Soak the noodles in boiling water for 10 minutes until softened. Drain and set aside.
  2. Heat half the oil in a wok or frying pan and fry the garlic and chillies over a medium–high heat for 1 minute, then add the baby corn and pak choi and fry for 3–4 minutes more until just tender. Scoop out and set aside.
  3. Add the rest of the oil to the pan and fry the pork over a high heat until golden. Return the baby corn and pak choi to the pan with the drained noodles, add the oyster, fish and soy sauces and sugar and stir-fry vigorously to combine. Fry until the sauce coats everything and thickens slightly. Serve with a scattering of Thai basil.