Drunken Noodles

By stacymd23

Ingredients

• 2 14-ounce packages 1/4-inch-wide flat rice noodles shopping list
• ~~~~ shopping list
• 1/4 cup vegetable oil shopping list
• 12 garlic cloves, chopped shopping list
• 1/4 cup chopped fresh Thai chiles (Prik ki nu - unless you want some major heat, rib and seed these and wash your hands carefully afterwards) shopping list
• 1 1/2 pounds ground chicken shopping list
• 1/4 cup fish sauce (nam pla or nuoc nam) shopping list
• 1/4 cup black soy sauce (Siew Dam - It is very dark, almost black, in color and thick like light syrup in consistency. Its flavor is sweet, almost like molasses) shopping list
• 1/4 cup Golden Mountain sauce (could substitute maggi seasoning which is very similar in taste or - in a pinch, use light soy sauce) shopping list
• 1 tablespoon sugar shopping list
• 4 large plum tomatoes, each cut into 6 wedges shopping list
• 4 Anaheim chiles or Italian frying peppers (can substitute 2 green bell peppers, about 12 ounces total, cut into strips...but I really like the Italian peppers) shopping list
• 1/2 cup fresh Thai basil leaves (can use regular basil leaves - but the Thai basil is stronger in taste than most sweet basils. It has small leaves, purple stems and a subtle licorice taste)
• shopping list

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.