Recipes: one-pan wonders

Former GBBO winner John Whaite shares his latest easy recipes

Drunk thai tagliatelle

The inspiration for this dish comes from the Thai favourite, drunk noodles – so-named thanks to its spicy, sobering properties. Normally it’s made with classic rice noodles, but the trend in Thailand at the moment is to serve it with spaghetti. For me, the feeble strands of this pasta were too thin to purvey enough of the sobering sauce, but the texture and flavour was spot on. I found the thicker ribbons of tagliatelle to be a more successful combination. Another diversion is the use of regular, Italian basil. Normally this dish would be made with holy basil, but it’s rarely available here. You can, of course, find it in Asian supermarkets and online, but regular basil is fine.

Serves 2

250g dried tagliatelle 6 garlic cloves, minced 3 bird’s eye chillies, roughly chopped 4tbsp oyster sauce 2tbsp light soy sauce 2tbsp dark soy sauce 2tsp fish sauce 2tbsp sunflower oil 8 king prawns, peeled and deveined 3 baby sweetcorn, sliced into thirds Small handful of basil, torn 1 fresh lime, cut into wedges, to serve

1 First cook the pasta. Bring a saucepan of water to the boil, drop in the pasta and cook according to the packet instructions – usually 9 mins – then drain.

2 While the pasta cooks, put the garlic and chillies into a small bowl and the oyster, soy and fish sauces into another small bowl. When the pasta has cooked, put the wok over a high heat and add the oil. When the oil starts to smoke, add the garlic and chilli and fry, tossing, until the garlic just starts to colour. Throw in the prawns and corn and stir-fry until the prawns are cooked through.

3 Add the drained tagliatelle and sauces to the wok and fry for another minute, tossing all the ingredients together. Remove from the heat and scatter over the basil, giving the wok another toss to combine. Serve with lime wedges.