• 1. Soak the rice noodles in water according to package. When ready, drain them.
• Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil. Set aside.
• Heat 2 tablespoons of oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
• Heat the remaining oil in the wok over high heat until shimmering. Add the cannabutter, onion, carrot, bell pepper, baby corn, and scallions and sauté for 5–6 minutes, until the onion is translucent.
• Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.

• Set your oven on 240f
• Decarboxylate your cannabis: placing it in an oven tray and wrapped up in tin foil. Place your cannabis in the oven for minimum of 20 minutes. Up to 40 min.
• Wrap your decarbed cannabis in pantyhose or small cheesecloth and wrap tight so it will fit into the top of the Gin bottle. Place it in your Gin Bottle, seal it up. Set aside for 24 hours minimum.

Once your Gin is Cannabis-Infused:

• Mix your ingredients together with ice, in a cocktail shaker
• Shake it baby, shake it for at least 3-4 minutes
• Serve in your Martini glasses and enjoy!