Pad Kee Mao (Drunken Noodles)

Ingredients

• 8 oz wide rice noodles
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 4 Thai bird's eye chilies, sliced
• 8 oz protein of choice (chicken, beef, shrimp, or tofu), sliced thin
• 1 egg
• 1 cup Thai basil leaves
• 1/2 cup sliced bell peppers
• 1/4 cup sliced onion
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tomato wedges

Instructions

1. Soak wide rice noodles in warm water for 30 minutes until pliable, then drain.
2. Heat oil in a wok over high heat until smoking.
3. Add garlic and chilies, stir-fry for 10 seconds until fragrant.
4. Add protein and stir-fry until nearly cooked through, about 2-3 minutes.
5. Push ingredients to the side and crack the egg into the wok, scramble briefly.
6. Add drained noodles to the wok.
7. Add oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar. Toss to combine.
8. Add bell peppers, onion, and tomato wedges. Stir-fry for 1-2 minutes.
9. Remove from heat and fold in Thai basil leaves until just wilted.