If you bite into a chili that is just too hot to handle, try sucking on a spoonful of sugar or sucking on a hard candy.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Medium
- 15 Thai bird chilies, stemmed and seeded
- 8 cloves garlic, peeled
- 1 lb. fresh rice noodles
- 2 Tbsp. vegetable oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 Tbsp. fish sauce
- 2 Tbsp. sweet black soy sauce
- 1 Tbsp. oyster sauce
- 1 tsp. ground white pepper
- 1 1⁄2 Tbsp. sugar
- 1 can (8 oz.) bamboo shoots, drained
- 1 1⁄2 cups loose-packed basil or mint
- Place chilies and garlic in a food processor and process until thoroughly mashed together; set aside. Bring a kettle of water to a boil. Place noodles in a large colander and pour hot water over them. Carefully unfold and separate the noodles; set aside.
- Heat oil in a wok or large skillet over medium-high heat. When it is quite hot, carefully add reserved chili-garlic mixture and stir-fry for 15 seconds to release the aromas. Raise heat to high, add chicken, and stir-fry until it begins to lose its color, about 30 seconds.
- Stir in fish sauce, soy sauce, oyster sauce, white pepper, and sugar. Add noodles and continue to stir-fry for 30 seconds, tossing to combine. Add bamboo shoots and cook for another minute. Remove from heat and add basil.