Drunken Noodles

Ingredients:

We couldn't find the wider noodles,
so we used these rice noodles.

2 14 oz packages ¼ inch wide flat rice noodles ( If you can’t find these any rice noodle will do)

¼ cup vegetable oil

12 garlic cloves, chopped

¼ cup chopped fresh Serrano chillies

1 ½ pounds ground chicken

¼ fish sauce

½ cup soy sauce

1 tbsp sugar

4 large plum tomatoes, each cut into 6 wedges.

4 Anaheim chilies or 2 green bell peppers, julienned

Anaheim Chili- tastes and smell like a
bell pepper, but it's actually spicy.

½ cup fresh Thai basil, regular will do but I warn you, it’s not quite the same.

1. Cook noodles in a large pot of boiling salted water until tender but still firm to bite, also known as al dente, stirring frequently. Drain.

Drained noodles

2. Meanwhile, heat oil in a heavy large pot over medium-high heat.

3. Add garlic and Serrano chilies sauté for a short 30 seconds, you DO NOT want to burn the garlic.

4. Add chicken, fish sauce, soy sauce and sugar, cook until the chicken is fully cooked.

5. Add noodles, tomatoes and Anaheim chilies (or bell peppers). Toss together.

6. Move the hot noodles to serving platter and sprinkle with the fresh basil.

We have delicious leftovers for days.