Thai Drunken Noodles Recipe (Pad Kee Mao Recipe) — The Mom 100

Ingredients

• 12 ounces dried wide rice noodles
• ⅓ cup plus 1 tablespoon less-sodium soy sauce ((divided))
• 4 tablespoons canola oil ((divided))
• 1 tablespoon cornstarch
• 1 ½ pounds boneless skinless chicken breasts or thighs ((cut into 1/2-inch dice))
• ½ cup less-sodium chicken broth
• 2 tablespoons brown sugar ((light or dark brown))
• 3 tablespoons oyster sauce
• 2 tablespoon mirin ((Japanese sweetened rice wine; optional; you can also use dry sherry))
• ¼ teaspoon red pepper flakes
• 2 tablespoons minced garlic ((divided))
• 1 tablespoon fish sauce
• Kosher salt and freshly ground black pepper ((to taste))
• 4 scallions ((white and green parts, thinly sliced on the diagonal, plus more for garnish))
• 2 tablespoons minced fresh ginger
• 1 cup small leaf or roughly chopped Holy basil ((Thai basil, or in a pinch regular basil))
• Chili oil ((to serve; optional))