Drunken Noodles | Simple Home Edit

Ingredients

• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce – can be substituted with tamari or all-purpose soy sauce
• 1 tbsp rice wine vinegar, or white vinegar or apple cider vinegar
• 2 tsp fish sauce, recommended, but can be left out completely
• 1 tbsp brown sugar
• 2 tbsp water
• 200 g dried wide rice noodles
• 1 tbsp sesame oil
• 500 g boneless, skinless chicken breast, finely sliced (5 mm/¼ inch thick)
• 1 brown onion, sliced
• 1 tbsp freshly grated garlic
• 1 carrot, julienned
• 1 bunch bok choy, shredded (1.5 cm/½ inch slices)
• 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons
• 50 g Thai basil leaves, leaves picked (can also be substituted with regular basil)
• Chilli oil vinegar (see note 1), or plain rice wine vinegar
• Crushed roasted peanuts (optional)