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: 10 minutesTotal: 15 minutesDifficulty: Medium
- 15–20 Thai bird chilies, stemmed and seeded
- 5–10 cloves garlic
- 1 lb. presliced fresh rice noodles
- 2 Tbsp. vegetable oil
- 2 whole, 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. white pepper
- 1½ Tbsp. sugar
- 1 can (8 oz.) bamboo shoots, drained
- 1½ cups loose-packed basil and/or mint
- Place the chilies and garlic cloves in a food processor and process until thoroughly mashed together; set aside. 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.
- 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. Raise the heat to high, add the chicken, and stir-fry until it begins to lose its color, about 30 seconds.
- Stir in the fish sauce, soy sauce, oyster sauce, white pepper, and sugar. Add the noodles and continue to stir-fry for 30 seconds, tossing them with the other ingredients. Add the bamboo shoots and cook for another minute. Turn off the heat and add the basil.