48 ounces fresh flat rice noodles
4 ounces seasoning soy sauce
3 ounces oyster sauce
3 ounces sweet soy sauce
2 ounces sugar
1 ounce white vinegar
6 Thai bird chiles
5 cloves garlic
6 ounces vegetable oil
1 1/2 pounds chicken breasts, sliced
12 ounces sliced green bell pepper
12 ounces chopped onion
30 cherry tomatoes
1 1/2 ounces fresh basil leaves
12 ounces lettuce leaves
Unfold the noodles and divide into four portions.
In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside.
Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside.
Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown.
Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve.
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