Drunken Noodles (Pad Kee Mao)

Bring a large pot of water to a boil.

Cut the chicken thighs into quarters, then slice into 1/4‑inch strips, toss with salt and set aside.

Pour the boiling water over the rice noodles, agitate, cut the noodles in half and soak for 15 minutes.

While the noodles soak, mince the garlic, thinly slice the shallot, roughly chop the gai lan, and prepare the wok sauce by mixing oyster sauce, brown sugar, water or stock, fish sauce, and soy sauce.

Drain the noodles and rinse with cold water.

Heat a wok over high heat, add half of the neutral oil, the gai lan and a pinch of salt; stir‑fry 2‑3 minutes until deep green and about 80 % cooked, then transfer to a bowl.

Wipe the wok clean, return to heat, add the remaining oil and the seasoned chicken; let sit 30‑60 seconds until edges brown, then stir‑fry 2 minutes until about 85 % cooked.

Add the garlic, shallot, and Thai bird's eye chilies; stir‑fry 2‑3 minutes until wilted and lightly colored.

Return the cooked gai lan to the wok, toss with the chicken, then add the noodles. Pour the sauce around the hot edges of the wok, reduce without stirring for 30‑45 seconds, then combine until the sauce clings to the noodles.

Remove from heat, add the scallion greens and Thai basil, stir until the noodles break into 2‑3‑inch lengths. Plate and garnish with extra basil and scallions.