Categories: Asian
Ingredients
- 15-20 Thai bird chilies, stemmed and seeded
- 5-10 garlic cloves
- 1 lb presliced fresh rice noodles
- 2 tbsp vegetable oil
- 2 chicken breasts, cut into bite-sized pieces
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp white pepper
- 1 1/2 tbsp sugar
- 8 oz bamboo shoots, drained
- 1 1/2 cups loose-packed basil and/or mint
Directions
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Place the chilies and garlic cloves in a food processor and process until thoroughly mashed together; set aside.
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Bring a kettle of water to a boil. Place the noodles in a large colander and pour the hot water over them. Carefully unfold and separate the noodles; set aside.
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Heat the oil in a wok or large skillet over medium-high heat. When it is quite hot, carefully add the reserved chili-garlic mixture and stir-fry for 15 seconds to release the aromas.
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Raise the heat to high, add the chicken, and stir-fry until it begins to lose its color, about 30 seconds.
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Stir in the fish sauce, soy sauce, oyster sauce, white pepper and sugar.
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Add the noodles and continue to stir-fry for 30 seconds, tossing them with the other ingredients.
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Add the bamboo shoots and cook for another minute.
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Turn off the heat and add the basil.