Drunken Noodles

By

Epicurious There isn't a drop of alcohol in this dish — the name refers to how much you'll want to drink to combat the heat. We suggest a nice cold beer or sparkling wine. Read More http://www.epicurious.com/recipes/food/views/Drunken-Noodles-232698#ixzz180kQ5SNO

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  • 6

Ingredients

  • 2 14-ounce packages 1/4-inch-wide flat rice noodles
  • 1/4 cup vegetable oil
  • 12 garlic cloves, chopped
  • 1/4 cup chopped fresh Thai chiles*
  • 1 1/2 pounds ground chicken
  • 1/4 cup fish sauce (nam pla or nuoc nam)*
  • 1/4 cup black soy sauce*
  • 1/4 cup Golden Mountain sauce* or light soy sauce
  • 1 T sugar
  • 4 large plum tomatoes, each cut into 6 wedges
  • 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
  • 1/2 cup fresh Thai basil leaves* or regular basil leaves

Preparation

Step 1

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain. Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve. *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets. Read More http://www.epicurious.com/recipes/food/views/Drunken-Noodles-232698#ixzz180l2cP5p

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