Step by step

Method

6 steps

1. 1

   Whisk 3 tablespoons fish sauce, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, 1 tablespoon fresh lime juice, and 1 teaspoon chili-garlic paste (plus more to taste) in a small bowl until the sugar dissolves. Set next to the stove — this moves fast once the wok is hot.

2. 2

   Gently separate 14 oz fresh wide rice noodles. If using 8 oz dried, soak until pliable per the package, then drain well and blot — wet noodles steam instead of sear.

3. 3

   Heat 2 tablespoons neutral oil in a large wok or skillet over medium-high until it shimmers and a scrap of garlic sizzles on contact. Add 4 minced garlic cloves and 10 oz thinly sliced boneless chicken thighs; stir-fry until the chicken is nearly cooked through (just a hint of pink left is fine), about 4 minutes.

4. 4

   Add 1 small thinly sliced red bell pepper and 1 cup baby corn halved lengthwise. Toss 2 minutes so the pepper stays crisp-tender and bright.

5. 5

   Add the noodles and pour in the sauce. Keep everything moving with tongs or a spatula until the noodles are hot, glossy, and fully coated, about 3 minutes. If they stick, splash in a tablespoon of water and scrape the pan.

6. 6

   Kill the heat. Fold in 1 packed cup Thai basil leaves (or regular basil) and 3 sliced green onions until the basil just wilts and smells peppery, 20–30 seconds. Serve with lime wedges and extra chili-garlic paste. You want wide noodles slick with savory-spicy sauce, tender chicken, and wilted basil — not dry clumps or a watery soy puddle at the bottom.