Pad Kee Mao (Drunken Noodles)

Step 1

Soak the rice noodles in a large bowl of room-temperature water for 20 minutes until they are pliable but still firm, then drain them in a colander and set aside.

Step 2

Place the chicken breast on a cutting board and slice it crosswise (perpendicular to the long grain running down the breast) into 0.5-inch-thick strips.

Step 3

Slice each Thai red chili lengthwise from the tip to the stem into thin strips, removing the seeds with the tip of a knife if you prefer less heat.

Step 4

Pour the soy sauce and fish sauce into a small bowl and stir them together until combined, then set the sauce bowl next to the stove.

Step 5

Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly across the pan when you tilt it, about 90 seconds.

Step 6

Add the chicken slices to the hot skillet and let them sit undisturbed for 2 minutes until the bottoms turn opaque white, then stir and cook for another 3 minutes until the chicken is cooked through with no pink inside.

Step 7

Push the chicken to one side of the skillet, add the chili slices to the empty space, and stir them in the hot oil for 30 seconds until fragrant.

Step 8

Add the drained noodles to the skillet and pour the soy sauce mixture over them, then use tongs or two wooden spoons to toss everything together for 2 minutes until the noodles are heated through and coated with sauce.

Step 9

Remove the skillet from the heat and scatter the chopped basil over the top, then toss gently with tongs until the basil is mixed throughout and wilted from the heat.

Step 10

Divide the noodles between two bowls, scraping any sauce from the bottom of the skillet with a rubber spatula to distribute it evenly.