Drunken Noodles

By rossboys

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 tablespoon 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

Details

Adapted from epicurious.com

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#ixzz2Vjxy0wBI