Serves 4–6

These noodles live up their name — they are not for the faint of heart! The thick, lush noodles somehow have the ability to stand up to the power of the superhot Thai bird chilies and their garlic sidekick.

Rice Stick Noodles with Chicken and Vegetables

Noodles:

8 ounces rice stick noodles

2 tablespoons vegetable oil

1 tablespoon sweet black soy sauce

Chicken and vegetables:

2 tablespoons vegetable oil

4 cloves garlic, chopped

1 large whole boneless, skinless chicken breast, cut into bite-sized strips

¼ pound broccoli, chopped

1 small onion, finely sliced

1¼ cups sliced Japanese eggplant

½ teaspoon Tabasco

2 tablespoons fish sauce

2 tablespoons Yellow Bean Sauce (see recipe on page 9)

3 tablespoons brown sugar

¼ cup chicken broth

1 tablespoon cornstarch mixed with

1 tablespoon water

1 cup bean sprouts

¼–illustration cup sliced green onions

1 small red bell pepper, seeded and cut into strips