Step 1

Prep everything (cutting and chopping vegetables) so it's ready to go before you start cooking, as you'll need to move fast.

Step 2

Mix 4 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 2 tablespoons light brown sugar, ½ teaspoon ground black pepper, and ½ teaspoon ground ginger in a medium mixing bowl.

Step 3

Place the chopped 2 chicken breasts into a medium bowl.

Step 4

Pour a third of the sauce over the chicken and cover and place it in the refrigerator to marinate for 20 to 30 minutes. Reserve the rest of the sauce for later.

Step 5

While the chicken is marinating, boil a large pot of water, then cover 8 ounces flat wide dried rice noodles with the boiling water and let them sit for 10 minutes (stirring a few times). Drain and rinse the noodles with cold water. Then toss the noodles in a bowl with 1 teaspoon sesame oil and set aside.

Step 6

It is best to use a wok or large nonstick skillet for this dish. Heat 2 of the 4 Tablespoons vegetable oilin the skillet over medium heat, add in the marinated chicken and cook until done. Transfer the chicken to a bowl and set aside.

Step 7

Increase heat to medium-high and add the remaining 2 tablespoons of vegetable oil. Add in the prepared 2 garlic cloves, 1 Thai bird’s eye chili, 15 ounces whole baby corn, 1 red bell pepper, and 10 snow peas. Fry for 2 minutes, stirring constantly to avoid burning.

Step 8

Then add the 2 green onions and 1 cup Thai basil. Continue to cook and stir for another minute.

Step 9

Mix the cooked chicken back into the skillet and combine. Then add in the remaining sauce and noodles. Stir until the noodles are the desired texture (about 5 more minutes). Make sure to turn the noodles over as they cook to help them absorb the sauce.

Step 10

Remove from heat and serve immediately.