Ingredients:

  • 8 oz wide dried rice noodles
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp water
  • 0.5 lb chicken breast, thinly sliced
  • 4 cloves garlic, minced
  • 3 Thai bird's eye chilies, minced
  • 1 cup fresh Thai basil leaves
  • 0.5 red bell pepper, thinly sliced
  • 2 stalks green onion, cut into 2-inch pieces
  • 2 tbsp neutral oil

Instructions:

  1. Soak the rice noodles. Place the 8 oz wide dried rice noodles in a bowl of very warm (not boiling) water for about 10 minutes until they are flexible but still have a firm 'bite'. Note: They will finish cooking in the wok.
  2. Prepare the aromatics. Mince the 4 cloves of garlic and 3 Thai bird's eye chilies together.
  3. Mix the sauce. In a small jar, whisk the 2 tbsp oyster sauce, both soy sauces, fish sauce, sugar, and water until the sugar is fully dissolved.
  4. Heat the oil. Add 2 tbsp neutral oil to the wok and heat until it just begins to shimmer and smoke.
  5. Sear the chicken. Add the 0.5 lb chicken breast in a single layer. Let it sit for 45 seconds until a golden brown crust forms, then toss.
  6. Sauté aromatics. Push chicken to the side; add the garlic chili paste. Stir for 20 seconds until the fragrance hits your nose and the garlic turns pale gold.
  7. Add vegetables. Toss in the 0.5 red bell pepper and 2 stalks of green onion. Stir fry for 1 minute until the peppers are slightly softened but still crisp.
  8. Char the noodles. Drain the noodles and add them to the wok. Pour the sauce over them immediately.
  9. Toss and emulsify. Use high heat to toss the noodles constantly for 2 minutes until the sauce thickens and the noodles turn dark and glossy.
  10. The Basil Finish. Turn off the heat. Fold in the 1 cup fresh Thai basil leaves. Toss until the leaves wilt from the residual heat and turn bright green.