 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. 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 |
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. 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.
3. *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
|
|