Step 1

Place 10 ounces rice noodles in a metal bowl and cover with hot tap water. The metal bowl will conduct the heat and keep the water warmer longer. Soak wide rice noodles for 30 to 35 minutes or until soft. For thinner rice noodles, soak for 15 minutes or until soft. Once the noodles are soft, drain and set aside.

Step 2

Add 1 pound thin sliced chicken breasts into a bowl. Add the water and rub it into the chicken until the water disappears and is absorbed into the chicken. Next, add in low-sodium soy sauce, olive oil and cornstarch.

Step 3

Dissolve dark brown sugar with hot water. Then add in low-sodium soy sauce, dark soy sauce, oyster sauce, fish sauce and a pinch or two of ground white pepper. Whisk well to combine and set off to the side.

Step 4

Heat a large wok or chefs pan over medium-high to high heat until near smoking. Drizzle 2 tablespoons extra light olive oil around the inside perimeter. Add in the marinated chicken and sear on each side for 1 to 2 minutes. Once golden, transfer to a clean plate and set off to the side.

Step 5

Add the remaining oil and add in the shallot, sliced garlic and grated fresh ginger. Stir fry for 20 to 30 seconds, tossing often.

Step 6

Then to that, add in the chiles, green onions and 3/4 to 1 cup thai or holy basil. Stir fry for another 30 seconds.

Step 7

Add in the (drained) soaked rice noodles. Toss using two wooden spatulas, using a scoop and toss sort of method.

Step 8

Pour in all of the sauce you made earlier. Toss well to coat.

Step 9

Lastly add in the chicken and 2 teaspoons Chinese cooking wine (I use shaoxing). Heat through and serve immediately.

Step 10

Serve in bowls with extra thai basil and serrano chiles (if you dare).