4scallions(white and green parts, thinly sliced on the diagonal, plus more for garnish)
2tablespoonsminced fresh ginger
1cupsmall leaf or roughly chopped Holy basil(Thai basil, or in a pinch regular basil)
Chili oil (to serve, optional)
Instructions
Soften the rice noodles according to package directions (if there are no directions, place the noodles in a large bowl and add hot water to cover. Allow them to soak for 15 minutes until softened but not mushy, then drain and set aside).
In a large bowl, mix 1 tablespoon soy sauce, 1 tablespoon of the oil, 1 tablespoon water, and the cornstarch, then add the chicken and toss. Let sit for 20 minutes.
Make the sauce: meanwhile, in a small bowl or container mix together the chicken broth, 1/3 cup soy sauce, 1 tablespoon of the oil, brown sugar, oyster sauce, mirin, red pepper flakes, 1 tablespoon garlic, fish sauce, and salt and pepper. Set aside.
Heat 1 ½ teaspoons of the remaining oil in a very large skillet or a wok over medium high heat. Add the half the chicken and stir fry until it’s almost cooked through, about 3 minutes for breast meat, 4 or 5 minutes for thigh meat. Remove the chicken to a plate, and repeat with another 1 ½ teaspoons of the oil and the rest of the chicken. Return the first batch of chicken to the pan. Add the 4 sliced scallions, the remaining tablespoon of garlic, and the ginger, and sauté for 30 seconds until you can smell the garlic.
Restir the sauce and add it to the pan with the drained soaked noodles and half of the basil. Toss and cook for about 2 minutes until the chicken is cooked through and the sauce has thickened and coats everything nicely.
Sprinkle over the remaining basil leaves and serve from the pan or transfer the noodles to a serving dish. Serve hot with chili oil if desired.
Notes
I often use less-sodium soy sauce in my Asian cooking to keep the salt levels in check, but that salty pop is what makes the dish needs to bring it on home. If you want the real experience, you can use other types of dark and salty soy sauces. I’ve also included some oyster sauce in my take on Pad Kee Mao.