Gather your ingredients and slice the chicken into thin strips.

Cut all the vegetables as directed and prepare your sauce.

If you don’t have sweet soy sauce (kecap manis), you can substitute it with: kecap manis = 1 tablespoon dark soy sauce mixed with 1 tablespoon palm sugar or brown sugar (1:1 ratio).

1. In a small saucepan, combine equal parts soy sauce (regular or Japanese) and sugar, and simmer while stirring.
2. After 5-10 minutes on low heat, the mixture will thicken to a syrupy consistency.
3. Store in the refrigerator for up to a month in an airtight container.

Heat a wok over high heat and add the oil.

Add the garlic to the wok and sauté until fragrant.

Next, add the Thai chili paste (nam prik phao, gochujang, or another chili paste).

Add the chicken and stir-fry quickly until browned.

Meanwhile, cook the noodles you’ll serve with the chicken.

Next, add the onion,

...the green and red bell peppers, carrots, and (optional) bird's eye chilies, stirring to combine well with the chicken.

Add the peas and

...stir to mix well.

Now add the sweet soy sauce and fish sauce.

Finally, add the sweet corn (pre-cooked), and stir until everything is heated through.