1-Gather and Prep Your Ingredients: First, get everything ready since this dish moves fast. Soak 7 oz (200g) dried wide rice noodles as per the package instructions until they’re just pliable, then drain and set aside. Mince 3 large cloves of garlic, slice 1/2 onion, deseed and chop 2 birds eye or Thai chillies, cut 7 oz (200g) chicken thighs into bite-sized pieces, and prepare 2 green onions into 2-inch pieces.

2-Gather and Prep Your Ingredients: In a small bowl, mix 3 tbsp oyster sauce, 1 1/2 tbsp light soy sauce, 1 1/2 tbsp dark soy sauce, 2 tsp sugar, and 1 tbsp water to make your sauce. This step ensures the flavors blend smoothly when you add them later.

3-Heat the Wok and Start Cooking: Heat 2 tbsp oil in a wok or large skillet over high heat until it’s shimmering. Add the minced garlic and chopped chillies, stirring for about 10 seconds to release their aroma without burning.

4-Heat the Wok and Start Cooking: Next, toss in the sliced onion and cook for one minute until it softens slightly. Add the chicken pieces and 2 tsp fish sauce, stir-frying for about 2 minutes until the chicken is fully cooked.

5-Combine and Finish the Dish: Stir in the green onions, the prepared rice noodles, and the sauce mixture, then keep stirring for one minute so everything coats evenly. Finally, remove from heat and add 1 cup Thai basil leaves, tossing until they wilt for that fresh, herbal finish. Serve right away to enjoy the best texture and flavors this recipe is spicier and less sweet than typical Thai noodles, making it a fun twist.