Thai Basil Chicken with Noodles

4 boneless, skinless chicken breasts
4 cloves garlic, minced
4 scallions, chopped
2 tablespoons peanut oil
4 green bird peppers, chopped
1/2 cup fresh basil, chopped
2 tablespoons fish sauce

8 ounces rice noodles
1 tablespoon peanut oil
1 tablespoon butter
2 shallots, chopped
3 cloves garlic, minced
1 scallion, chopped
salted water

1. Slightly freeze chicken breasts to make them easier to slice, then slice them into thin pieces.
2. Bring a pot of salted water to a boil and cook the rice noodles while preparing the chicken.
3. Heat peanut oil in a skillet or wok over medium-high heat an fry the garlic and scallions until fragrant, about 1 minute.
4. Add the bird peppers and chicken and fry until cooked through, about 4-5 minutes.
5. Remove from heat and stir in the fish sauce and basil.
6. Meanwhile, melt butter with peanut oil in a separate skillet and add the shallots, garlic and scallion.
7. Coat rice noodles with the shallot, garlic and scallion and top with chicken to serve.

Makes 4 servings