- 1 (12 ounce) package thin Thai rice noodles
- 2 tablespoons peanut oil
- 3 large cloves garlic, finely chopped
- 4 large shallots, finely chopped
- 1/2 teaspoon Thai red curry paste
- 1 pound coarsely ground beef
- 2 tablespoons fish sauce
- 1/2 cup low-sodium chicken stock
- 1/2 tablespoon natural sugar
- 1 cup tightly packed basil leaves
- Put the rice noodles into a large bowl of hot water, cover, and soak for 15 minutes or until soft. Drain and set aside.
- Heat the oil over medium-low heat in a 12-inch skillet. Add the garlic and shallots. Cook, stirring occasionally, until the shallots are translucent, 2 to 3 minutes. During the last minute, add the curry paste and blend it into the mixture.
- Turn up the heat to medium and stir in the beef. Using a spatula to break up the clumps, cook it until it begins to brown, about 4 minutes.
- Stir in the fish sauce, chicken stock, and sugar. Bring this up to a simmer and add the basil. When the basil has wilted, add the noodles to the skillet. Gently mix them with the sauce and cook for another minute or so.