Thai Drunken Noodle

Serves about 2-3 people

For the sauce:
- 1 tsp minced garlic
- 1 tbsp sugar
- 1 1/2 tbsp fish sauce
- 2 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 1 tsp sriracha
- 6-8 basil leaves chopped

Marinading the chicken:
(you can use 4 boneless chicken thighs or 2 chicken breasts for this, cut the chicken into cubes)
- 1 tbsp oil
- 1 tsp chicken base (powder/cube)
- 2 tsp sugar
- 1 tsp oyster sauce
- 2-3 tbsp evaporated milk (helps to tenderize the chicken

** cover the chicken with plastic wrap and let sit covered for 1-2 hours

Noodles:
you can either buy fresh rice noodles or buy a packet of dry rice noodles and follow the instructions on the back of the packaging to boil the noodles. Make sure they are thick in width and should look similar to the noodles in the pic below. You want about 1/2 a pot of boiled flat rice noodles

Cooking: 

1. Add 1/2 ladle spoon of oil to a big non stick pan and fully cook the chicken. Then set aside. 

2. Add 2 tbsp regular cooking oil and 1 tbsp sesame oil to the same pan, and add 4 cloves garlic mined, 5 thai chillies chopped (if you want a little less spicy, you can use 2-3 serrano chillis chopped instead) 

3. Add 1/2 medium onion sliced

4. Add 2 eggs and scramble that in.

**Don't let anything stick to the bottom of the pan, its okay to scrape!**

5. Add 1/2 red bell pepper chopped, and 1/2 green bell pepper chopped

6. Add the chicken 

7. Add the cooked rice noodles 

8. Add 1/2-1 cup grape tomatoes halved

9. Add the sauce and make sure to mix everything together. 

10. Add 1 cup of whole basil leaves. 

** if you feel there isn't enough sauce, make a new batch of sauce and add only amount needed