Rice Noodle Pad Kee Mao

If using dried 12 oz wide flat rice noodles (fresh or dried; 3/4 inch wide), soak in room-temperature water for 20 minutes until pliable but still firm, then drain well. If using fresh noodles, separate the strands gently and set aside.

In a small bowl, combine 1/4 cup oyster sauce, 2 tbsp soy sauce (or tamari for gluten-free), 2 tbsp fish sauce, 2 tsp dark soy sauce (for color), and 2 tsp granulated sugar. Stir until sugar dissolves. Set the sauce aside.

Heat a wok or large heavy skillet over the highest heat your stove allows until smoking hot. Add 1/4 cup vegetable oil and immediately add 6 cloves minced garlic cloves and 4 thinly sliced fresh Thai bird chilies (or serrano chilies). Stir-fry for 20 to 30 seconds until fragrant.

Add 1 lb thinly sliced boneless skinless chicken thighs and spread it into a single layer. Let it sear undisturbed for 1 minute, then stir-fry until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and is no longer pink, about 3 to 4 minutes total.

Push the chicken to the side of the wok. Crack 2 large eggs into the empty space and scramble them until just set, then fold together with the chicken.

Add 1 thinly sliced red bell pepper and the drained noodles. Pour the sauce over everything. Toss vigorously with tongs for 1 to 2 minutes until the noodles absorb the sauce and develop slight caramelized edges.

Remove from heat, fold in 1 cup fresh Thai basil leaves (or regular basil) until just wilted, and serve immediately.