Drunken Noodles

• 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

1. Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
2. Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; saute 30 seconds. Add chicken and next 4 ingredients and saute 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.
3. *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

rice noodles, vegetable oil, garlic, fresh thai chiles, ground chicken, fish sauce, black soy sauce, golden mountain sauce, sugar, tomatoes, chiles, fresh thai basil

Taken from www.epicurious.com/recipes/food/views/drunken-noodles-232698 (may not work)