Ingredients:
- 1 lb sliced chicken breast or thigh
- 1 lb fresh wide rice noodles (Sen Yai)
- 3 Tbsp peanut or canola oil, divided
- 1 cup chopped Chinese Broccoli (or regular broccoli)
- 1 cup trimmed green beans
- 1 medium bell pepper, sliced
- 6 cloves garlic, pounded into paste
- 4-6 Thai Bird's Eye Chilies, pounded into paste
- 1 large handful Holy Basil leaves (or Thai Basil)
- 2 Tbsp Dark Soy Sauce
- 3 Tbsp Light Soy Sauce
- 3 Tbsp Oyster Sauce
- 1 Tbsp Fish Sauce
- 1 tsp sugar (white or brown)
Instructions:
- Whisk together the Drunken Sauce (dark soy, light soy, oyster sauce, fish sauce, sugar). Using a mortar and pestle or a small food processor, pound the garlic and chilies into a rough, coarse paste. Gently separate the fresh rice noodles so they are ready to toss.
- Heat 2 Tbsp of oil in the wok over high heat until it's barely smoking. Add the sliced chicken and spread it out. Stir-fry aggressively for 4 minutes until it starts to develop golden brown edges. Remove the chicken immediately and set aside.
- Add the remaining 1 Tbsp oil to the still-hot wok. Drop in the garlic-chili paste. Stir-fry for a quick 30 seconds until the aroma is overwhelming. Do not let it burn; keep it moving constantly.
- Toss in the Chinese Broccoli and green beans. Stir-fry for 1 minute until tender-crisp. Add the softer bell peppers and cook for an additional minute.
- Return the cooked chicken to the wok. Pour in the prepared sauce mixture. Toss rapidly to coat everything evenly. The sauce should immediately thicken and adhere to the vegetables and protein.
- Add the prepared wide rice noodles to the wok. Use tongs or a spatula to toss and fold them continuously for 2 minutes, ensuring every strand soaks up the dark, delicious sauce.
- Pull the wok entirely off the heat source. Add the Holy Basil leaves and quickly fold them through the hot noodles. The residual heat will wilt the basil and release its powerful scent.
- Serve immediately, garnished with fresh chilies or a wedge of lime.