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. This recipe is finished with Thai basil, but you can use sweet basil if that's all you have.
Recipe information
Yield
6 Servings
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
Need to make a substitution?
Preparation
Step 1
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
Step 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.