Back to 2 servings noodles 8 oz wide fresh or dried rice noodles, Pad Thai-style; soak dried noodles until pliable stir-fry 8 oz chicken thighs, boneless, sliced thin; shrimp, pork or beef also work 2 tsp cornstarch 2 Tbsp vegetable or peanut oil, divided 4 cloves garlic, minced 3 Thai bird's eye chilies, finely chopped; use fewer for milder heat 0.5 yellow onion, thinly sliced 1 red bell pepper, sliced; optional 1 cup holy basil leaves, Thai basil can substitute sauce 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1 Tbsp dark soy sauce, for color; do not use all dark 1 Tbsp fish sauce 2 tsp brown sugar 1 Tbsp water
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1 Step 1: Soak dried noodles in room-temperature water about 30 minutes until pliable but not soft, then drain. Fresh noodles can go in cold; separate them gently.2 Step 2: Toss the sliced chicken with cornstarch and 1 teaspoon of the oil, and let it rest while you prepare everything else.3 Step 3: Whisk the oyster sauce, light and dark soy sauces, fish sauce, brown sugar and water in a small bowl.4 Step 4: Heat a wok over high heat until smoking, add 1 tablespoon oil, then sear the chicken in a single layer about 1 minute per side until browned and nearly cooked through. Remove to a plate.5 Step 5: Add the remaining oil to the wok over high heat, then stir-fry the garlic and chilies for about 20 seconds until fragrant.6 Step 6: Add the onion and bell pepper and stir-fry 1 to 2 minutes until just softened.7 Step 7: Add the drained noodles and the sauce, tossing constantly for about 1 minute, adding a splash of water if they stick, until the noodles are coated and the sauce is absorbed.8 Step 8: Let the noodles sit without stirring for 15 to 20 seconds so they char in spots, then toss and repeat once more.9 Step 9: Return the chicken to the wok and toss until heated through and cooked to 165°F (74°C) with no pink remaining.10 Step 10: Turn off the heat, add the holy basil and toss a few seconds until just wilted. Serve hot immediately.getsaucepan.com/r/479f6aa7-27ec-5762-a66a-ae0f1877b219
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