Ingredients

• 8 ounces wide rice noodles
  
• 1/3 cup low sodium soy sauce or liquid aminos
  
• 3 tablespoons oyster sauce
  
• 1 tablespoon Thai fish sauce
  
• 2 teaspoons honey or maple
  
• 2 tablespoons sesame oil or extra virgin olive oil
  
• 1/2 pound boneless chicken breast, sliced into strips (optional)
  
• 2 shallots, thinly sliced
  
• 3 cloves garlic, minced or grated
  
• 1–2 red Fresno peppers or jalapeños, seeded and chopped
  
• 4 green onions, chopped
  
• 1 medium zucchini, sliced into ribbons or chopped
  
• 1 red bell pepper, thinly sliced
  
• 2 carrots, cut into ribbons or chopped
  
• 1 cup fresh Thai basil or regular basil, roughly chopped

Instructions

1. Prepare the noodles:
   Cook the rice noodles following the instructions on the package. Drain and set aside.
2. Make the sauce:
   In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water.
3. Cook the aromatics and chicken:
   Heat the oil in a large pan over medium heat. Once the oil is hot, add the chicken (if using) and season with black pepper. Sear until lightly browned. Add the shallots, garlic, peppers, and green onions, cooking for 2–3 minutes until the shallots soften and the garlic smells fragrant. Stir in the zucchini and bell pepper and continue cooking for another 5 minutes, or until the vegetables begin to soften. Pour in the sauce, increase the heat to medium-high, and let everything simmer until the sauce thickens slightly and coats the chicken, about 5 minutes.
4. Finish the dish:
   Add the cooked noodles, carrots, and basil. Toss well to coat everything in the sauce and cook for an additional 3–5 minutes. Serve warm, with extra basil on top.