Drunken Noodles (pad Kee Mao)

Soak 8 oz wide dried rice noodles in warm water according to package directions until pliable but slightly firm. Drain well and set aside.

In a small bowl, whisk together 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp water to create the stir-fry sauce.

Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 2 minced Thai chilies, stirring for 30 seconds until fragrant.

Add 1 lb thinly sliced chicken breast to the wok. Stir-fry for 3 to 4 minutes until the chicken is mostly cooked through.

Toss in 1/2 sliced red bell pepper and 1/2 sliced onion. Cook for another 2 minutes until the vegetables are slightly softened but still crisp.

Add the drained rice noodles and the prepared sauce to the wok. Toss everything together vigorously for 1 to 2 minutes, ensuring the noodles are evenly coated and caramelized.

Turn off the heat and gently fold in 1 cup of fresh holy basil leaves until just wilted. Serve immediately.