Spicy Thai Drunken Noodles (Pad Kee Mao) Recipe for Noodle Lovers - The Pass and Provisions

Ingredients

• 1 cup chicken, shrimp, or tofu, thinly sliced
• 8 ounces (226 grams) wide rice noodles
• 2 tablespoons (30 milliliters) vegetable oil
• 1 small onion, sliced
• 1 bell pepper, sliced (red or green)
• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup Thai basil leaves (substitute with regular basil if unavailable)
• 2 cloves garlic, minced
• 23 Thai birds eye chilies, finely chopped (adjust to taste)
• 3 tablespoons (45 milliliters) oyster sauce
• 2 tablespoons (30 milliliters) soy sauce
• 1 tablespoon (15 milliliters) fish sauce
• 1 tablespoon (15 milliliters) dark soy sauce
• 1 tablespoon (15 grams) brown sugar