Drunken Noodles
['2 14-ounce packages 1/4-inch-wide flat rice noodles*', '1/4 cup vegetable oil', '12 garlic cloves, chopped', '1/4 cup chopped fresh Thai chiles*', '1 1/2 pounds ground chicken', '1/4 cup fish sauce (nam pla or nuoc nam)*', '1/4 cup black soy sauce*', '1/4 cup Golden Mountain sauce* or light soy sauce', '1 tablespoon sugar', '4 large plum tomatoes, each cut into 6 wedges', '4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips', '1/2 cup fresh Thai basil leaves* or regular basil leaves']
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
*Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
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