Drunken Noodles 
:
Ingredients
– 12 ounces wide rice noodles (pad Thai noodles) 
– 2 tablespoons vegetable oil 
– 1 pound chicken breast or thigh, thinly sliced 
– 1 red bell pepper, sliced 
– 1 cup snap peas or snow peas
– 1 onion, sliced 
– 3 cloves garlic, minced 
– 1 tablespoon fresh ginger, minced 
– 2 eggs, lightly beaten 
– 1/4 cup soy sauce 
– 2 tablespoons oyster sauce
– 1 tablespoon fish sauce
– 1 tablespoon dark soy sauce
– 1 tablespoon brown sugar 
– 1/2 teaspoon crushed red pepper flakes (adjust to taste)
– Fresh basil leaves, for garnish
– Lime wedges, for serving 
Preparation 
1. Prepare Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
2. Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-5 minutes. Remove from the skillet and set aside.
3. Stir-Fry Vegetables: In the same skillet, add a bit more oil if needed. Stir-fry the bell pepper, snap peas, and onion until they are tender-crisp, about 3-4 minutes. Add the garlic and ginger and cook for another 1-2 minutes.
4. Add Eggs: Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked through, then mix with the vegetables.
5. Combine Ingredients: Add the cooked chicken and noodles to the skillet. Pour in the soy sauce, oyster sauce, fish sauce, dark soy sauce, brown sugar, and crushed red pepper flakes. Toss everything together and cook for another 2-3 minutes until heated through and well combined.
6. Serve: Garnish with fresh basil leaves and serve with lime wedges on the side. Enjoy! 
