Step 1

In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.

Step 2

Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.

Step 4

Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5–6 minutes, until the onion is translucent.

Step 5

Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.

Step 6

Enjoy!