This dish is pretty spicy and that's coming from my habanero-loving husband. If you're a fan of more mild flavors, start with 1 serrano chili and 1 tablespoon chili powder. You can always taste test along the way and add more heat. Same thing goes for the Thai basil leaves. If you're not a fan of their strong flavor, start with 1/4 cup. If you're using regular basil, you can start with 1/2 cup because it's not as strong.
1-2serrano chilisthinly sliced (only use 2 if you like things extra hot!)
One 8-ounce can tomato sauceno salt added
3tablespoonslow-sodium soy sauce
2tablespoonschili powder
1.5tablespoonsfish sauce
1tablespoonoyster sauce
1tablespoonsriracha sauce
1tablespoonmaple syrup
1teaspoonground cumin
1teaspoonground oregano
1teaspoonsalt
1/2cuploosely-packed Thai basil leavestorn, plus more for garnish (if you can't find Thai basil leaves, you can use regular basil)
8ouncesbrown rice noodles
4large eggs
1tablespoonolive oil
Chopped red onionsfor garnish
Instructions
Heat a large pot over medium heat. Add the ground beef, ground pork, garlic and chilis to the pot. Cook over medium heat until the meat is browned, breaking up meat with a wooden spoon as it cooks, 5-7 minutes.
Drain off most of the excess fat, keeping 2-3 tablespoons worth of fat in the pot. Then, pour in the tomato sauce plus the next 9 ingredients (through the salt). Stir together well, cover, and reduce the heat to low. Simmer for 45 minutes, stirring occasionally. Add 1/4 cup of water halfway through if the chili starts to look dry.
Add the basil leaves to the pot and cook for another 5 minutes.
While the chili is simmering, cook the rice noodles according to the package.
Heat the olive oil in a large skillet over medium high heat. Crack the eggs in the skillet and fry until the whites are set. Remove from the heat. The eggs will continue to cook in the skillet.
Divide the rice noodles among 4 plates or bowls. Top the noodles with the chili, red onions, fried eggs and more basil leaves.