Drunken Noodles (Pad Kee Mao)

Ingredients

• 16 oz wide rice noodles
• 1¼ lb boneless, skinless chicken breast
• 4 clove garlic
• 4 Thai bird chilies
• 1 shallot
• 1 bell pepper (red or green)
• 8 oz Chinese broccoli (gai lan)
• 1 cup holy basil leaves
• 3 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• ¼ tsp white pepper (optional)

Steps

1. Cook rice noodles according to package directions until al dente; drain, rinse with cold water, and set aside.
2. Thinly slice chicken breast. Mince garlic and chilies. Thinly slice shallot and bell pepper. Cut Chinese broccoli into 1-inch pieces.
3. In a small bowl, whisk together fish sauce, dark soy sauce, light soy sauce, oyster sauce, and sugar to create the sauce.
4. Heat vegetable oil in a large wok or skillet over high heat. Add garlic, chilies, and shallot; stir-fry for 30 seconds until fragrant.
5. Add sliced chicken to the wok and stir-fry until cooked through, about 3-4 minutes.
6. Add bell pepper and Chinese broccoli to the wok and stir-fry for 2-3 minutes until vegetables are crisp-tender.
7. Add cooked noodles and the prepared sauce to the wok. Toss everything together vigorously to coat the noodles and ingredients evenly.
8. Stir in holy basil leaves and cook for another minute until wilted. Serve immediately, optionally garnished with white pepper.