The general explanation given why Thai drunken noodles are so called is that they have enough chilli in them to shake you out of even the worst hangover. This is my simplified version. I've cut to the chase — no meat, fish or veg, just highly seasoned, searingly hot noodles. Most of the ingredients come from the storecupboard, and the finished dish is in front of you in 10 minutes. I find these hot noodles hard to beat, and they do really blow your head off: if you want less of a fiery fright, then halve the chilli flakes. To start with, at least... For US cup measures, use the toggle at the top of the ingredients list.