Mahogany Fire! Fire! Noodles

Mahogany Fire! Fire! Noodles
Serves 4

40 small, red Thai chilies
10 cloves of garlic (1 headish)
2 cherry tomatoes (optional)
1 pound fresh rice noodles
1 tablespoon canola oil
6 boneless, skinless chicken thighs, small strips
2 tablespoons fish sauce
1½ tablespoons kecap manis
1 tablespoon oyster sauce
1 can bamboo shoot strips, drained
1 bunch Thai basil, washed and stemmed
4 cups greens, washed and stemmed (1 spinach etc)
Scallion, cilantro

1. Wash and stem the chilies. Then place all of them, along with the
peeled cloves of garlic into a food processor or blender. Since these
ingredients are so dry, I threw in a couple of cherry tomatoes to make
blending a little easier. Blend to a smooth paste.

2. Cook noodles

3. Place all of your ingredients within easy reach of your wok. Turn your
vent on. You may want to open a window as well.

4. Get the wok piping hot, then add your oil, followed by the scary red
chili paste. Stir fry this for about 30 seconds, then add the chicken and
toss until it is no longer pink, about 4-5 minutes. Add the fish sauce.
Now add the noodles and stir fry for about a minute, making sure the
chili sauce is well mixed in. Add the soy sauce, oyster sauce, bamboo
shoots, pea leaves, and Thai basil and stir fry for another minute or two
until all ingredients are mixed well and the pea leaves and basil have
wilted slightly.