Drunken Noodles

I have definitely been on a Thai food kick lately. This is another favorite recipe. The name doesn't refer to any alcohol in the dish, it's about the amount you'll want to drink to combat the spiciness. If you're using dried, rather than fresh Thai chili's, use half the amount.

Makes 3 servings

• 7 oz dried wide rice noodles
• 2 tablespoons vegetable oil
• 3 cloves of garlic, minced
• 2 tablespoons chopped fresh Thai chili's (adjust to taste, this is a lot!)
• 3/4 pound ground chicken or pork
• 1 tablespoon fish sauce
• 1 tablespoon black soy sauce
• 1 tablespoon golden mountain sauce (or light soy sauce)
• 1 1/2 teaspoons sugar
• 1 red bell pepper, cut into strips
• 1/4 cup fresh Thai basil leaves (or regular basil leaves)

Cook noodles in large pot of boiling water according to package directions. Drain.

While noodles are cooking, heat oil in a large saute pan or wok over medium-high heat. Add garlic and Thai chili's. Saute until fragrant. Add chicken, fish sauce, black soy, and golden mountain sauce and saute until chicken is cooked through, Add noodles and peppers, toss to coat. Transfer to a large platter, sprinkle with basil, and serve.