Drunken Noodles

By bklynmommy

Ingredients

• 1 16 oz package fettucine
• 3 chicken breasts, cubed
• 2 tbs vegetable oil
• 1/2 Anaheim chili pepper, seeded and chopped
• 5 cloves garlic, chopped
• 2 tbs hoisin sauce
• 1 1/2 tbs fish sauce
• 1 tbs soy sauce
• 1 tbs chili garlic sauce*
• 2 tsp sugar
• 1/4 cup basil leaves, torn**
• Lime wedges

Details

Adapted from misadventuresofmrsb.com

Preparation

Step 1

Cook fettuccine according to package directions.

While pasta is boiling, heat oil in large frying pan or wok over medium high heat. Add chicken and cook, stirring frequently, until browned and almost cooked through. Push chicken to side of pan.

Turn heat down to medium and add chili and garlic. Stirring frequently, cook for around 30 seconds, then combine with chicken. Continue cooking this way until chicken is cooked through. Keep an eye on the heat to ensure the garlic doesn’t burn.

Stir in sauces and sugar. If sauce is too thick, add a ladle or two of pasta water to thin it out. Turn heat to low until pasta is finished cooking.

Drain the cooked pasta and immediately add to pan. Toss to coat the noodles, sprinkle with basil leaves, and serve immediately with lots of lime wedges on the side.

*You can start with less than this and work your way up. Just remember: You can put more in, but you can’t take it out!

** Thai basil is what’s recommended but I couldn’t find it anywhere. Sweet basil can work in a pinch, or you can leave it out completely.