Drunken Noodles (Pad Kee Mao) | Chicken | Umami

Ingredients

• 2 tablespoons water
• 12 ounces sliced chicken thighs or chicken breast (340g)
• 1 teaspoon soy sauce
• 1 teaspoon oil
• 2 teaspoons cornstarch
• 8 ounces wide dried rice noodles (225g)
• 1 T brown sugar (dissolved in 2 tablespoon hot water)
• 4 teaspoons soy sauce (Thai soy sauce preferred)
• 2 teaspoon dark soy sauce
• 2 tablespoon fish sauce
• 4 teaspoons oyster sauce
• 2 pinch ground white pepper
• 3 tablespoons vegetable or canola oil (divided)
• 3 cloves garlic (sliced)
• ¼ teaspoon fresh grated ginger
• 2 shallots (sliced, about 1/3 cups)
• 1 scallion (julienned into 3-inch pieces)
• 4 Thai red chili peppers (deseeded and julienned)
• 2 cup holy basil or Thai basil (loosely packed)
• 5 to 6 pieces baby corn (split in half, optional)
• 4 teaspoons Shaoxing wine