Author: Healthy Recipe Ecstasy (Inspired by Food and Wine)
Recipe type: Entree
Serves: 4-6
Ingredients
3 dried red hot chilies (the original recipe called for Thai bird chili but that's not so easy to find so I would recommend dried red hot chilies such a guajillo or ancho)
1 and ½ cups chicken stock
3 tablespoons oyster sauce
3 tablespoons Asian fish sauce
4 teaspoons roasted red chile paste (I used sambal oelek)
3 teaspoons low-sodium soy sauce
1 and ½ teaspoons honey
3 tablespoons canola oil
2 medium onions, cut in half vertically and then thinly sliced
2 medium red bell peppers, seeded and thinly sliced
2 large jalapeños, seeded and diced (use one large jalapeno if you want a milder dish)
4 garlic cloves, minced
3-4 cups shredded rotisserie chicken
1 pound pad thai rice noodles, cooked according to the package and cut in half crosswise
1 cup Thai basil leaves, plus more for garnish (or you can use regular basil leaves mixed with mint if you can't find Thai basil)
Lime wedges, for serving
Instructions
Soak the dried chiles in hot water for 15 minutes. Discard liquid, chop and seed chiles.
In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and honey. Set aside.
In a large skillet, heat the canola oil over high heat. Add the chicken, onion, bell pepper, jalapeño, garlic and chopped chiles and stir-fry over high heat until fragrant, 3-4 minutes. Add the noodles and stir-fry until browned, 5 minutes. Turn the heat to medium, add the sauce and toss together until absorbed, 2-3 minutes.
Take the skillet off the heat and fold in 1 cup of basil leaves.
Garnish with more basil and serve with lime wedges.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/fiery-drunken-noodles/