Start by boiling a large pot of water. Add the wide rice noodles and cook according to package instructions, usually about 5-7 minutes. Once they’re al dente, drain and rinse under cold water. This step prevents sticking. Set them aside to let any excess water drip off.

In a large skillet or wok, melt the salted butter over medium heat. Add the sliced chicken and cook for about 4-5 minutes, stirring frequently. You want the chicken to get a nice golden color. Once it’s cooked through, transfer it to a plate and set aside.

Using the same skillet, add toasted sesame oil. Toss in minced garlic, minced ginger, and sliced shallots.  Cook these aromatics until fragrant, about 1-2 minutes. Be careful not to burn the garlic. Trust me; burnt garlic is not your friend!

In a small bowl, mix tamari or soy sauce, rice vinegar, sweet Thai chili sauce, and cornstarch or flour. Stir well.  Pour this mixture into the skillet over the veggies. Allow it to bubble slightly, stirring frequently. This activates the cornstarch, thickening the sauce into a glossy coating.

Return the cooked chicken to the skillet along with the drained noodles. Toss everything together until well combined and heated through.  Add in the chopped basil and adjust seasoning with red chili flakes. This step imparts freshness to the dish.

Finally, plate up your Garlic Chicken Noodles.  Sprinkle with toasted sesame seeds and lime zest for that extra kick. Watch your loved ones dig into what might just become their new favorite meal.