Step 1

Soften the rice noodles according to package directions (if there are no directions, place the noodles in a large bowl and add hot water to cover. Allow them to soak for 15 minutes until softened but not mushy, then drain and set aside).

Step 2

In a large bowl, mix 1 tablespoon soy sauce, 1 tablespoon of the oil, 1 tablespoon water, and the cornstarch, then add the chicken and toss. Let sit for 20 minutes.

Step 3

Make the sauce: meanwhile, in a small bowl or container mix together the chicken broth, 1/3 cup soy sauce, 1 tablespoon of the oil, brown sugar, oyster sauce, mirin, red pepper flakes, 1 tablespoon garlic, fish sauce, and salt and pepper. Set aside.

Step 4

Heat 1 ½ teaspoons of the remaining oil in a very large skillet or a wok over medium high heat. Add the half the chicken and stir fry until it’s almost cooked through, about 3 minutes for breast meat, 4 or 5 minutes for thigh meat. Remove the chicken to a plate, and repeat with another 1 ½ teaspoons of the oil and the rest of the chicken. Return the first batch of chicken to the pan. Add the 4 sliced scallions, the remaining tablespoon of garlic, and the ginger, and sauté for 30 seconds until you can smell the garlic.

Step 5

Restir the sauce and add it to the pan with the drained soaked noodles and half of the basil. Toss and cook for about 2 minutes until the chicken is cooked through and the sauce has thickened and coats everything nicely.

Step 6

Sprinkle over the remaining basil leaves and serve from the pan or transfer the noodles to a serving dish. Serve hot with chili oil if desired.