Ingredients:

  • 300g chicken breast, thinly sliced against the grain
  • 500g fresh wide rice noodles (Ho Fun)
  • 2 tbsp oyster sauce
  • 2 tbsp vegetable oil
  • 1 tbsp light soy sauce
  • 1.5 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 6 cloves garlic
  • 5 Thai bird’s eye chilies
  • 1 cup Chinese broccoli, sliced
  • 1 cup fresh Thai basil leaves, packed

Instructions:

  1. Using a mortar and pestle, pound the 6 garlic cloves and 5 Thai bird's eye chilies into a coarse, wet paste.
  2. Whisk the 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1.5 tbsp dark soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar in a small bowl.
  3. Heat 1 tbsp of vegetable oil in a wok over high heat until shimmering and wisps of smoke appear.
  4. Add the 300g sliced chicken breast and spread it out, letting it sear for 2 minutes without moving it until the edges are golden.
  5. Push the chicken to the sides of the pan and add another 1 tbsp of oil to the center. Toss in the garlic and chili paste, stirring for 30 seconds until the aroma is sharp and fragrant.
  6. Add the 1 cup of Chinese broccoli to the wok. Stir fry with the chicken and aromatics for 1 minute until the leaves are bright green and the stems are slightly softened.
  7. Add the 500g of fresh wide rice noodles to the pan. Use your spatula to gently spread them out, allowing them to make contact with the hot surface.
  8. Pour the prepared sauce mixture over the noodles. Toss everything vigorously with two spatulas or a pair of tongs for 2 minutes until the noodles are dark, glossy, and have absorbed the liquid.
  9. Turn off the heat immediately. Add the 1 cup of fresh Thai basil leaves and toss gently until the leaves have just wilted from the residual heat.
  10. Ensure the noodles are tender but still have a bite. The sauce should be fully incorporated, leaving a slight oily sheen on the noodles rather than a pool of liquid at the bottom.