Pad Kee Mao (Spicy Ground Chicken and Rice Noodles)

Ingredients

• 1 cup loosely packed Thai basil leaves
• 2 medium jalapeño peppers, thinly sliced
• 3 large eggs, lightly beaten
• 2 medium red or green bell peppers, thinly sliced
• 1 pound ground chicken
• 3 medium garlic cloves, peeled and coarsely chopped
• 2 medium shallots, peeled and thinly sliced
• + 5 more ingredients
• • 3 tablespoons vegetable oil
  • ¼ cup freshly squeezed lime juice (from about 2 limes)
  • ¼ cup fish sauce
  • ¼ cup oyster sauce
  • 1 (14-ounce) package wide rice noodles

Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside. Heat oil in a large (12-inch) fryi...

View full recipe at Chow