Ingredients:

  • 1/2 cup soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp coconut sugar
  • 1 tsp white pepper
  • 1 lb chicken breast, thinly sliced
  • 2 cups red bell pepper, sliced
  • 1 cup carrots, julienned
  • 1 medium yellow onion, sliced
  • 3 tbsp neutral oil
  • 5-6 cloves garlic, minced
  • 3-5 bird's eye chilies, minced
  • 1 lb wide flat rice noodles

Instructions:

  1. Prep the Sauce. Whisk the soy sauce, fish sauce, dark soy sauce, coconut sugar, and white pepper in a small bowl. Note: Dissolving the sugar now prevents grainy sauce later.
  2. Prepare Ingredients. Slice the chicken and vegetables uniformly. If using dry noodles, soak in warm water until pliable but firm.
  3. Sear the Protein. Heat 2 tbsp of oil in a wok until shimmering. Sear the sliced chicken breast until golden brown and just cooked through (about 3-4 mins). Remove the chicken and set aside.
  4. Sizzle Aromatics. Add the remaining 1 tbsp of oil. Toss in minced garlic and chilies, stirring for 30 seconds until they smell fragrant.
  5. Flash Cook Veggies. Add sliced onions, carrots, and bell peppers. Stir fry for 2 minutes until they are tender crisp.
  6. Combine Everything. Return the cooked chicken to the pan and add the wide rice noodles.
  7. Glaze the Noodles. Pour the prepared sauce over the mixture. Toss vigorously over high heat for 2-3 minutes until the sauce reduces into a velvety glaze and the noodles look charred.
  8. Final Touch. Fold in the Thai basil leaves at the very last second until just wilted.