8ounces(227g)flat wide dried rice noodles¼ inch or more if you have them
1teaspoonsesame oil
For the sauce:
4tablespoonssoy sauce
2tablespoonoyster sauce
2tablespoonfish sauce
2tablespoonbrown sugar
½teaspoonpepper
½teaspoonground ginger
Stir Fry:
2boneless skinless chicken breastsbutterflied, then sliced thin
4tablespoonsoil divided in halfvegetable, or canola
2clovesof garlicpressed
1Thai bird’s eye chilichopped (wear gloves or wash as soon as you’re done, and don’t touch your eyes)
15ounce(425g)canned whole baby corncut in half and quartered
1bell peppersliced
10snow peas
2green onions sliced
1cup(24g)Thai holy basiltorn into small pieces
Optional Garnish: chopped green onions and basil
Instructions
Have everything ready to go before you start cooking as it goes fast.
Mix sauce ingredients in a medium mixing bowl: soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger. Set this aside.
Place cut chicken into a medium bowl.
Pour a third of the sauce over the chicken, incorporate, and place in the refrigerator to marinate for 20-30 minutes.
While the chicken is marinating, boil a large pot of water, then cover noodles with the boiling water and let them sit for 10 minutes (stirring a few times). Drain and rinse with cold water. Toss the noodles with the teaspoon of sesame oil. Set aside for now.
It is best to use a wok or large nonstick skillet for this dish. Heat 2 Tablespoons of oil in the skillet over medium heat, place the marinated chicken in and cook through. Take chicken out of the skillet and set aside. Turn up the heat to medium-high, when the skillet is really hot, add garlic, chilies, baby corn, bell pepper, and snow peas. Fry this for 2 minutes, stirring constantly to avoid burning.
Then add the green onions and basil. Continue to cook and stir for another minute.
Mix the cooked chicken back into the skillet and combine. Then pour in the sauce and noodles to the pan. Stir as this is cooking until the noodles are the desired texture (about 5 more minutes). Make sure to turn the noodles over as they cook to help them absorb the sauce.
Remove from the wok and serve immediately.
Notes
This may be kept in an airtight container in the fridge for up to 5 days. It reheats well in the microwave. Just add a little water to the container before heating.