How to make it

  • Place the chilies and garlic cloves in a food
  • processor and process until thoroughly mashed
  • together; set aside.
  • Pour boiling water over noodles until they are completely submerged. Once the noodles are tender, drain and run them under cool water. Keep aside.
  • Heat the oil in a wok or large skillet over medium-high heat. When it is quite hot, carefully add the chili-garlic mixture and stir-fry for 15 seconds to
  • release the aromas.
  • Turn up the heat, add the chicken, and stir-fry
  • until it begins to lose its color, about 30 seconds.
  • Stir in the fish sauce, soy sauce, oyster sauce, white pepper, and sugar.
  • Add the noodles and continue to stir-fry for 30
  • seconds, tossing them with the other ingredients.
  • Add the bamboo shoots and cook for another minute.
  • Turn off the heat and add the basil and/or mint. Serve hot!

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