This spicy traditional Thai dish won't make you tipsy—in fact, no alcohol is used in this recipe. Look for rice noodles at large grocery stores or Asian markets.
8 ounces uncooked wide rice noodles
1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon sesame oil
2 garlic cloves, chopped
2 red Thai chiles, minced
1 pound ground chicken
1/3 cup oyster sauce
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 large tomato, cut into wedges
1/4 cup thinly sliced fresh basil
How to Make It
Cook noodles and green beans in boiling water 4 minutes or until tender but still firm; drain.
While noodles and beans cook, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chiles; sauté 30 seconds. Add chicken, and cook 5 minutes or until chicken is done, stirring to crumble.
Add cooked noodles and beans, oyster sauce, and remaining ingredients, stirring gently to combine.