Thai Drunken Noodles

Soak 300 g wide rice noodles in lukewarm water just until they bend easily.

Keep a slight firm core in the center, because fully softened noodles will break and turn mushy once they hit the hot wok.

Slice 150 g chicken thigh thinly so it cooks before the noodles overheat.

Cut 70 g onion and 80 g bell pepper into strips, then wash 1 cup Thai basil and shake off excess water to prevent steaming.

Heat the wok on the highest setting until it just starts to smoke, then coat it lightly with oil.

Add 1 tablespoon minced garlic and 2 fresh chilies, and stir for about 20 seconds until sharp and fragrant.

Add the sliced chicken thigh and spread it across the hot surface.

Stir-fry for about 1 minute, until the outside turns opaque; if liquid gathers, stop stirring briefly and let the high heat drive it off.

Add the onion and bell pepper, and stir-fry for only about 30 seconds so they stay crisp.

Add the drained noodles, then pour in 1.5 tablespoons fish sauce and 1 tablespoon dark soy sauce and toss until coated.

When the noodles look glossy and the edges show slight searing, turn off the heat.

Add the Thai basil and toss only with residual heat until just wilted, then transfer immediately and serve while hot.