|2||14-ounce packages ¼-inch-wide flat rice noodles*|
|¼||cup vegetable oil|
|12||garlic cloves, chopped|
|¼||cup chopped fresh Thai chiles*|
|1½||pounds ground chicken|
|¼||cup fish sauce (nam pla or nuoc nam)*|
|¼||cup black soy sauce*|
|¼||cup Golden Mountain sauce* or light soy sauce|
|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|
|½||cup fresh Thai basil leaves* or regular basil leaves|
DirectionsCook 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.