Thai Basil Chicken with Rice Noodles

Bring a large pot of water to boil. Add 8 oz of rice noodles and cook according to package instructions (usually 6-8 minutes). Drain, rinse with cold water, and set aside.

Slice 12 oz of chicken thighs into thin strips. Mince 3 cloves of garlic. Thinly slice 2 Thai chilies (remove seeds for less heat if desired). Slice 1 red bell pepper into thin strips. Thinly slice 1 large shallot.

In a small bowl, whisk together 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tbsp brown sugar until sugar dissolves. This is your sauce mixture.

Heat a wok or large skillet over high heat. Add 2 tbsp vegetable oil. When oil is hot, add the minced garlic, sliced chilies, and shallots. Stir-fry for 30 seconds until fragrant.

Add the sliced chicken to the wok and stir-fry for 4-5 minutes until chicken is nearly cooked through.

Add the sliced bell pepper and continue to stir-fry for 2 minutes until peppers begin to soften but still maintain some crunch.

Pour in the prepared sauce mixture and toss to coat all ingredients. Cook for 1 minute until sauce begins to thicken slightly.

Add the cooked rice noodles to the wok and toss everything together for 1-2 minutes until noodles are heated through and coated with sauce.

Turn off the heat and fold in 1 cup of Thai basil leaves, allowing them to wilt from the residual heat.

Squeeze juice from half a lime over the dish and toss once more. Serve immediately with lime wedges on the side.