Step 1

Mix the base stir-fry sauce ingredients in a small bowl and stir well to combine. This will keep well in the fridge more months, and it's great for all sorts of stir fries, including fried rice!

Step 2

Put garlic and both types of chilies into a mortar, and pound to a rough paste, making sure that the Thai chilies are all mushed up.

Step 3

In a large saute pan or a wok, heat about 2 Tbsp of vegetable oil over high heat, tilt the pan to coat the bottom. Add the chill/garlic mixture and stir until the small pieces of garlic starts to turn golden brown.

Step 4

Add protein, if using, and cook until half way done.

Step 5

Add vegetables, toss in the pan quickly to wilt.

Step 6

Add noodles, 2 Tbsp of the stir-fry sauce, and sugar then toss to combine and let the noodles spread apart.

Step 7

Add the black soy sauce, and toss again to coat. Let the noodles sit in the pan and absorb the sauce, flipping it once or twice.

Step 8

When the sauce is all absorbed, turn the heat off, and add the basil. Toss just to wilt the basil, plate.

Step 9

Serve with the Standard Thai Condiment for noodles!