Soak the dried 12 oz fideos de arroz anchos secos remojados en agua a temperatura ambiente durante 20–30 minutos hasta que estén flexibles pero no completamente cocidos, luego escurridos in a large Mixing Bowl of room-temperature 2 tbsp agua for 20–30 minutes until pliable and bendable but still slightly firm — they should NOT be fully soft. Drain well and set aside. Do not use boiling 2 tbsp agua or they'll turn mushy in the Wok.

While the noodles soak, whisk together all the sauce ingredients in a small Mixing Bowl: 3 tbsp salsa de ostras, 2 tbsp salsa de pescado, 1 tbsp salsa de soja, 1 tbsp salsa de soja, 2 tsp azúcar, and 2 tbsp agua. Stir until the 2 tsp azúcar dissolves. Set aside.

Prep all your remaining ingredients before you start cooking — slice the 1 lb muslos de pollo sin hueso y sin piel cortados en rodajas finas contra el grano, mince the 4 dientes de ajo picados, slice the 3 chiles tailandeses ojo de pájaro enteros cortados en rodajas finas (ajustar) and 1 pimiento rojo cortado en rodajas finas, cut the 3 tallos de cebolleta cortados en piezas de 1 pulgada, and pull the 1 cup hojas de albahaca tailandesa fresca ligeramente compactadas, tallos removidos. Stir-frying moves fast; having everything ready is essential.

Heat a Wok over the highest heat your stove allows until it just begins to smoke. Add 2 tablespoons of Neutral Oil. Add the 4 dientes de ajo picados and sliced 3 chiles tailandeses ojo de pájaro enteros cortados en rodajas finas (ajustar) and stir-fry for 30 seconds until fragrant — be careful not to burn the 4 dientes de ajo picados.

Add the sliced 1 lb muslos de pollo sin hueso y sin piel cortados en rodajas finas contra el grano in a single layer. Let it sear undisturbed for 60 seconds, then stir-fry until cooked through and lightly golden, about 2–3 more minutes. Push the 1 lb muslos de pollo sin hueso y sin piel cortados en rodajas finas contra el grano to the edges of the Wok.

Add the remaining 1 tablespoon of Neutral Oil to the center of the Wok. Crack in both 2 huevos and scramble them quickly with a Spatula, breaking them into small pieces. Once the 2 huevos are just set (about 30–45 seconds), mix them with the 1 lb muslos de pollo sin hueso y sin piel cortados en rodajas finas contra el grano.

Add the sliced 1 pimiento rojo cortado en rodajas finas and 1 pimiento amarillo cortado en rodajas finas and 3 tallos de cebolleta cortados en piezas de 1 pulgada. Stir-fry everything together for 1 minute until the peppers begin to soften but still have some crunch.

Add the drained 12 oz fideos de arroz anchos secos remojados en agua a temperatura ambiente durante 20–30 minutos hasta que estén flexibles pero no completamente cocidos, luego escurridos to the Wok. Pour the sauce evenly over the top. Toss everything together using Tongs or two Wooden Spoon, making sure the 12 oz fideos de arroz anchos secos remojados en agua a temperatura ambiente durante 20–30 minutos hasta que estén flexibles pero no completamente cocidos, luego escurridos are evenly coated and the sauce is well distributed. Stir-fry for 2–3 minutes until the 12 oz fideos de arroz anchos secos remojados en agua a temperatura ambiente durante 20–30 minutos hasta que estén flexibles pero no completamente cocidos, luego escurridos are fully tender and have absorbed the sauce.

Remove the Wok from heat and immediately fold in the fresh 1 cup hojas de albahaca tailandesa fresca ligeramente compactadas, tallos removidos. Toss to wilt them gently using the residual heat — do not cook them over the flame or they'll turn dark and bitter.

Divide into bowls and serve immediately. Offer extra 2 tbsp salsa de pescado, 2 tsp azúcar, chili flakes, and white pepper on the side so everyone can adjust to taste — this is very traditional Thai table seasoning.