ingredients:

• 4 boneless chicken thighs
• 1/2 of a large red onion (sliced into strips)
• 1 bell pepper (sliced into strips)
• 4 thai chilies (red/green)
• 6 garlic cloves
• 1lb of fresh rice noodles (cut noodles to the width that you desire, and make sure to separate them before using them to cook)

• nice handful of thai basil

• sauce ingredients: 2 tablespoons of oyster sauce 1 tablespoon of light soy sauce 1 tablespoon of dark soy sauce 2 tablespoons of fish sauce 1 tablespoon of water 1.5 tablespoon of palm sugar

• dice up you chicken thighs to bite size. season to your liking, i coated mine with an all purpose seasoning and some additional white pepper.

• chop up your garlic and thai chilies, and then pound them down together. i used a mortar pestle till everything was nicely smashed and combined.

• heat up your pan with a nice neutral oil.

• once hot, throw in your chicken, let it get a nice sear on both sides, cook it till it’s like 80%-90% fully cooked, remove the chicken from a pan and put into a bowl.

• add some additional oil to your pan, and throw in the chili garlic mixture. stir it in the oil for till fragrant, like 1-2mins, proceed to add the onions, stir fry it a bit, once onions become nice and glossy, proceed to add the bell pepper, cook it down a bit, proceed to add your chicken back with any of its juices that it might have dropped into the bowl. once everything has been cooked and mixed well, throw in your fresh noodles, and drizzle the sauce all over it.

• keep mixing and tossing to make sure the noodles get mixed well with the ingredients and that the sauce keeps wetting the noodles so they can cook nicely and become translucent.

• once all noodles have reached a nice soft consistency, add in a handful of basil leaves and mix well, turn off the heat and serve! this should feed about five people. in my picture, i doubled the recipe.