Prepare noodles according to the instructions on the package.
7 ounce wide rice noodles
In a small bowl, combine the sauce ingredients and set aside.
2 tablespoon oyster sauce, ⅓ cup tamari , 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 Tbsp water, 1 teaspoon Thai red chili paste
In a wide skillet or wok, heat 1 tablespoon of oil over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
2 tablespoon sesame oil (divided), salt to taste, black pepper to taste, 12 ounce chicken breast
In the same skillet, add the remaining olive or sesame oil. Sauté the shallot onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.
2 tablespoon sesame oil (divided), 2 shallots, 1 cup carrots, 3 teaspoon minced garlic, ½ of a red bell pepper
Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.
⅓ cup green onions
Remove from heat and stir in the chopped basil.
1 cup fresh Thai Holy Basil leaves
Serve immediately, garnished with additional green onion and your choice of chili sauce or sriracha.
