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.
- 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 boneless chicken (thin slices)
- 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
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.
Thai Basil is purple on one side. Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
Recipe adapted from Epicurious