Welcome to my recipe portion! Am I going to give you a background of why I started cooking? Fuck no. Am I going to give a long ass story before getting to the part that you’re all looking for? Fuck no. Am I going to post pics? Probably fucking not. Let’s get started.

I typically cook for 2 + leftovers. I would block out an hour of time to make this. The prep is what takes the longest.



  • -8oz dried rice noodles , wide


  • -Already made (refrigerated) wide rice noodles – I get this at the asian market

Stir Fry

  • -2 tbsp oil – I use canola
  • -3-4 large cloves of garlic – minced (the more, the merrier)
  • -2 tsp of red chili flakes – if you really like heat, you can chop 2 red chili peppers (small kind)
  • -1/2 yellow – sliced
  • -2 carrots – chopped
  • -A small head of broccoli – chopped (optional)
  • -Two chicken thighs – cut into bite size pieces (breast is okay too)
  • -2 tsp fish sauce
  • -2 green onions – chopped
  • -1 cup Thai Basil leaves – chopped

SAUCE x 2 (I make 2 bowls)

  • -3 tbsp oyster sauce
  • -1 1/2 tbsp light soy sauce
  • -1 1/2 tbsp dark soy sauce
  • -2 tsp sugar
  • -1 tbsp water


  1. 1) Prepare noodles per packet directions OR heat up the already made rice noodles until soft.
  2. 2) Mix Sauce in a small bowl- I make 2x the sauce to add more at the end
  3. 3) Heat oil in wok or large skillet over high heat.
  4. 4) Once hot, add garlic and chili – cook for 20 seconds. The garlic will burn otherwise. You might feel your face burning, that’s the chili! Be careful!
  5. 5) Lower the heat to medium and add onion, carrots and and any other optional vegetables – cook for 5 minutes. 
  6. 6) Add chicken and fish sauce, and fry until the chicken is cooked- around 2-4 minutes.
  7. 7) Add green onion, noodles, sauce and cook until the sauce reduces and coats the noodles – 5 minutes. *Add more sauce as needed*. I usually use another 1/3 of the second batch of sauce but it’s up to you.
  8. 8) Add basil, toss until wilted

Try this out for yourselves, Babes!