Drunken Noodles

Drunken Noodles


214-ounce packages ¼-inch-wide flat rice noodles*
¼cup vegetable oil
12garlic cloves, chopped
¼cup chopped fresh Thai chiles*
pounds ground chicken
¼cup fish sauce (nam pla or nuoc nam)*
¼cup black soy sauce*
¼cup Golden Mountain sauce* or light soy sauce
1tablespoon sugar
4large plum tomatoes, each cut into 6 wedges
4Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
½cup fresh Thai basil leaves* or regular basil leaves


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.

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