2 pounds fresh, precooked wide rice noodle sheets
8 cups hot water
5 tablespoons vegetable oil
1/4 cup fish sauce
1/4 cup dark soy sauce, such as Lee Kum Kee
2 tablespoons palm sugar
8 cloves garlic, minced
1 pound 20/25 shrimp, peeled, deveined and tails removed
1/4 teaspoon kosher salt
One 15-ounce can baby corn, drained and halved lengthwise
2 to 4 red Thai chiles, thinly sliced
1 green bell pepper, thinly sliced
1 cup grape tomatoes, halved or quartered
1/2 cup packed holy or Thai basil leaves
This is a quick-cooking dish so it is important to have everything prepped and ready to go before you heat up your wok or saute pan. Keep a small bowl of water nearby so if the wok ever gets too hot, you can add a tablespoon or two of water to cool it down quickly.
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