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Ingredients

14 ounces dried rice noodles 3 tablespoons vegetable oil 8 large cloves garlic, chopped 1 serrano chile, thinly sliced 1 pound ground chicken ¼ cup fish sauce ⅛ cup light soy sauce ⅛ cup dark, mushroom-flavored soy sauce ⅛ cup molasses 2 green bell peppers, sliced 3 tomatoes, cut in wedges ½ cup chopped basil

Nutrition Info

442.4 calories carbohydrate: 67.8 g cholesterol: 43.9 mg fat: 8.4 g fiber: 2.9 g protein: 22.4 g saturatedFat: 1.5 g servingSize: - sodium: 1507.7 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
Heat oil in a large skillet over medium heat. Add garlic and serrano chile and cook for 1 minute. Add chicken, fish sauce, light soy sauce, dark soy sauce, and molasses. Cook until chicken is no longer pink, 5 to 7 minutes. Add bell peppers, tomatoes, and cooked noodles, toss until mixed with the sauce and warmed through, about 5 minutes more. Reserve about 1 tablespoon basil, add the rest to the skillet and mix in. Garnish individual servings with reserved basil.

6 servings

This easy and spicy Thai chicken dish is similar to the restaurant version of drunken noodles.