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.
Oxmoor House OCTOBER 2006
1. Cook noodles and green beans in boiling water 4 minutes or until tender but still firm; drain.
2. 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.
3. Add cooked noodles and beans, oyster sauce, and remaining ingredients, stirring gently to combine.
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