Ingredients

• 1 pound pad Thai wide flat rice noodles (dried)
• 3 tablespoons peanut or vegetable oil
• 4 cloves garlic, finely chopped
• 2 chiles, sliced
• 1 pinch dried chili flakes
• 1 onion, diced
• 1 pound chicken thighs, skin removed, sliced into 1/3- by 5-inch strips
• 1 tablespoon Shaosing rice wine
• 4 1/4 ounces mangteout (snow peas), julienne
• 2 Romano red peppers, julienne
• 1 medium carrot, julienned
• 2 tablespoons oyster sauce
• 2 tablespoons low-sodium light soy sauce
• 1 tablespoon fish sauce mixed with 1 teaspoon brown sugar
• 3 scallions, sliced on a sharp 45-degree diagonal

Instructions

1. Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
2. Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
3. Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.