Drunken Noodles

By á-174942

Ingredients

• 2 packages flat 1/4"-wide rice noodles* - (14 oz ea)
• 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 6 wedges
• 4 Anaheim chiles or Italian frying peppers cut into strips (or 2 green bell peppers [abt 12 oz total])
• 1/2 cup fresh Thai basil leaves* (or regular basil leaves)

Details

Servings 6

Preparation

Step 1

* Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

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.

This recipe yields 6 servings.