Nix's Drunken Noodles

These will get you into a delicious, drunken, flavor-induced stupor on a Tuesday night.

Ingredients

Sauce

• 4 tablespoons sweet soy sauce

• 2 tablespoon oyster sauce

• 3 tablespoons fish sauce

• 2 tablespoon sugar

• 2 teaspoon Sriracha or chili oil

• 2 teaspoon minced garlic

• 16 Thai basil leaves, cut chiffonade

• 2-3 thai chili pepper, sliced fine (optional)

Everything else

• 4 cups fresh rice noodles, separated - get these from asian grocer, they should be 1inch wide planks and refrigerated. separate them carefully, this takes time!

• 1 chicken breast, cut into as thin slices as you can

• 4 tablespoons avocado or high heat oil, divided

• 3 cloves garlic, minced

• 2 large eggs

• 2-3 Thai chilis or 1-2 serrano chiles, thinly sliced

• 1/2 medium white onion, sliced

• 1 cup Thai basil leaves, loosely packed

• 1/2 cup grape tomatoes, halved

• 1 bell pepper, sliced

• 1.5 cups gai-lon (chinese broccoli), cut into 1 inch sections (optional)

Directions

1. Make sauce: Combine all of the ingredients in a small bowl. Set aside.

2. Cook meat: Add 1 tbsp of oil to hot wok, cook until no longer translucent (white on the outside) but not fully cooked. Set aside

3. Prepare noodles: Heat wok again, add remaining 2-3 tbspn oil and add the garlic and cook, stirring, until light brown.

4. Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.

5. Add the pre-cooked chicken, onion and other veggies, folding constantly until onions slightly soften about 1 minute.

6. Add the noodles and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn.

7. Add tomatoes and cook for 1 additional minute until the noodles are cooked and coated well.

8. Turn off heat, fold in the Thai basil leaves. Serve hot.