Soak the dried 12 oz wide dried rice noodles soaked in room-temperature water for 20–30 minutes until pliable but not fully cooked, then in a large mixing bowl of room-temperature 2 tbsp water 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 water 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 oyster sauce, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp dark soy sauce for color and depth, 2 tsp sugar, and 2 tbsp water. Stir until the 2 tsp sugar dissolves. Set aside.

Prep all your remaining ingredients before you start cooking — slice the 1 lb boneless skinless chicken thighs thinly sliced against the grain, mince the 4 cloves garlic minced, slice the 3 whole Thai bird's eye chili peppers thinly sliced and 1 red bell pepper thinly sliced, cut the 3 stalks green onions cut into 1-inch pieces, and pull the 1 cup fresh Thai basil leaves loosely. 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 such as vegetable. Add the 4 cloves garlic minced and sliced whole Thai bird's eye chili peppers thinly sliced and stir-fry for 30 seconds until fragrant — be careful not to burn the 4 cloves garlic minced.

Add the sliced boneless skinless chicken thighs thinly sliced against the grain 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 boneless skinless chicken thighs thinly sliced against the grain to the edges of the wok.

Add the remaining 1 tablespoon of neutral oil such as vegetable to the center of the wok. Crack in both 2 eggs and scramble them quickly with a spatula, breaking them into small pieces. Once the 2 eggs are just set (about 30–45 seconds), mix them with the 1 lb boneless skinless chicken thighs thinly sliced against the grain.

Add the sliced red bell pepper thinly sliced and 1 yellow bell pepper thinly sliced and 3 stalks green onions cut into 1-inch pieces. Stir-fry everything together for 1 minute until the peppers begin to soften but still have some crunch.

Add the drained wide dried rice noodles soaked in room-temperature water for 20–30 minutes until pliable but not fully cooked, then to the wok. Pour the sauce evenly over the top. Toss everything together using tongs or two wooden spoon, making sure the 12 oz wide dried rice noodles soaked in room-temperature water for 20–30 minutes until pliable but not fully cooked, then are evenly coated and the sauce is well distributed. Stir-fry for 2–3 minutes until the 12 oz wide dried rice noodles soaked in room-temperature water for 20–30 minutes until pliable but not fully cooked, then are fully tender and have absorbed the sauce.

Remove the wok from heat and immediately fold in the fresh fresh Thai basil leaves loosely. 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 fish sauce, 2 tsp sugar, chili flakes, and white pepper on the side so everyone can adjust to taste — this is very traditional Thai table seasoning.