Easy Thai Soy Sauce Rice Noodles

Prepare the fresh rice noodles by separating the sheets and cutting them into strips about 1 1/2 inches wide. If the noodles are cold or stuck together, let them sit at room temperature, then briefly loosen them with hot water and drain very well.

If using dried wide rice noodles as a substitute, soak or cook them according to the package directions until pliable but not mushy. Drain thoroughly; the noodles should be dry on the surface before stir-frying.

In a small bowl, stir the brown sugar with the hot water until dissolved. Add the fish sauce, Thai thin soy sauce, and Thai black soy sauce, then mix until smooth.

Heat a wok or large skillet over very high heat until it is almost smoking. Swirl in the canola oil so it coats the hot cooking surface.

Add the scallion whites, garlic, and Thai basil, if using. Stir-fry for about 10 seconds, just until fragrant, then add the prepared noodles and toss for 30 seconds to heat them through.