A homemade stir fry is naturally going to be easy, but this noodle recipe is a full on meal.
1 tablespoon (15g) of regular soy sauce
1 tablespoon (15g) dark soy sauce
1 tablespoon (20g) fish sauce
2 tablespoons (35g) oyster sauce
Vegetable Oil for cooking
8oz (227g) chicken thighs, cut into small pieces
1-2 shallots, thinly sliced
8 cloves garlic, thinly sliced
1 red Fresno chili, deseeded & finely chopped
2 Thai chilies, finely chopped
8oz (227g) wide or broad dried rice noodles (re-hydrated)
1 cup (13g) Thai Basil leaves
Fish Sauce to Taste
In the small bowl, add all the ingredients and whisk until combined.
In a wok, add enough oil to coat the bottom; once it begins to smoke, add chicken pieces, sear them for about 2 minutes, and stir fry; once it starts to get some color and is cooked through, about 4 to 5 minutes, remove the chicken and place in a small bowl.
Re-oil the wok; once hot, add shallots, season lightly with salt, and stir fry for about 2 minutes, or until it starts to turn translucent; then add garlic, stir fry for 1 minute or until fragrant. Next, add Fresno chili and Thai chili, stir fry for 30 seconds, add your noodles and your chicken and stir fry for 1 minute or 2.
Once the veggies get evenly distributed, add your sauce; let it boil while tossing and stir-frying, about 45 seconds, next, add Thai basil, and mix them until they begin to wilt. Serve in a bowl with garnish.