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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. I suggest a nice icy beer or sparkling wine - and good company. Enjoy. Adapted from Bon Appétit. 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 (prik ki nu - unless you want some major heat, rib and seed these and wash your hands carefully afterwards) |
1 1/2 pounds ground chicken |
1/4 cup fish sauce (nam pla or nuoc nam) |
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) |
1/4 cup golden mountain sauce (could substitute maggi seasoning which is very similar in taste or - in a pinch, use light soy sauce) |
1 tablespoon sugar |
4 large plum tomatoes, each cut into 6 wedges |
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) |
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) |
Directions:
1. Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
2. Meanwhile, heat oil in heavy large pot over medium-high heat.
3. Add garlic and Thai chiles; sauté 30 seconds.
4. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes.
5. Add noodles, tomatoes, and Anaheim chiles; toss to coat.
6. Transfer to large platter, sprinkle with basil leaves, and serve.
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