Drunken noodles with chilli and basil (Phat khi mao)

1. Soak or briefly cook the wide rice noodles according to the packet, drain and toss with a little oil.

2. Thinly slice the chicken breast and halve the cherry tomatoes; pound the garlic and chillies to a coarse paste in a mortar.

3. Mix together the oyster sauce, fish sauce, soy sauce and sugar.

4. Heat the oil in a wok over high heat, fry the garlic and chilli paste for 30 seconds, then stir-fry the chicken for 2-3 minutes until cooked through.

5. Add the noodles, tomatoes and sauce and toss over high heat for 2 minutes until the noodles are evenly coated and slightly charred.

6. Turn off the heat, stir in the basil and serve immediately.

Tip: The name is said to come from it being the dish for the morning after a night out – or one so hot it sobers you up. There is no alcohol in it; if you don't like it too spicy, leave out half the chillies.