Kee Mao Gai

• 1/4 cup vegetable oil
• 12 garlic cloves, finely chopped
• 1/2 large red onion, thinly sliced
• 2 tablespoons chopped fresh Thai chiles
• 1 to 1 1/2 pounds boneless, skinless chicken thighs, sliced into thin pieces (about 1" x 1/4")
• 1/4 cup fish sauce (I used nuoc nam)
• 1/4 cup black soy sauce
• 1/4 cup Golden Mountain sauce
• 1 tablespoon palm sugar
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 cup fresh Thai basil leaves
• 28 ounces fresh wide rice noodles (they come in a 2-pound bag; I just scaled back a bit), separated into individual noodles

1. Heat oil in wok over high heat. When oil begins to smoke, add garlic, onion and Thai chiles. Stir fry until golden, no more than a minute.
2. Add chicken, fish sauce, black soy sauce, Golden Mountain sauce and palm sugar (note: it will seem very saucy; don't worry, the noodles will soak it all up later). Stir fry for 2 minutes, then add red and yellow bell peppers. Continue stir frying for 2 to 3 more minutes until chicken is cooked through and the vegetables are soft.
3. Turn off heat, add basil and stir until just wilted. Add the rice noodles and toss thoroughly to coat. Serve immediately.

vegetable oil, garlic, red onion, fresh thai chiles, chicken, fish sauce, black soy sauce, golden mountain sauce, palm sugar, red bell pepper, yellow bell pepper, fresh thai basil leaves, fresh wide rice noodles

Taken from www.epicurious.com/recipes/member/views/kee-mao-gai-52710111 (may not work)