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  • 8 ounces flat, wide dried rice noodles (¼ inch or more if you have them)
  • 1 teaspoon sesame oil
  • 4 Tablespoons soy sauce
  • 2 Tablespoon oyster sauce
  • 2 Tablespoon fish sauce
  • 2 Tablespoon brown sugar
  • ½ teaspoon black pepper
  • ½ teaspoon ground ginger
  • 2 chicken breasts, butterflied, then sliced thin
  • 4 Tablespoons vegetable or canola oil, divided
  • 2 cloves garlic, minced
  • 1 Thai bird’s eye chili, chopped (wear gloves or wash as soon as you’re done, and don’t touch your eyes)
  • 1 (15-ounce) can whole baby corn, drained, cut in half and quartered
  • 1 red bell pepper, sliced
  • 10 snow peas
  • 2 green onions , sliced
  • 1 cup Thai holy basil, torn into small pieces
  • Optional Garnish
  • chopped green onions
  • sliced basil
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