Drunken Noodles

Steps

1. In a small bowl, combine the fish sauce, regular soy sauce, dark soy sauce, and oyster sauce to make the sauce.
2. Heat a beautifully seasoned wok over high heat. Add two to three tablespoons of vegetable oil and swirl until it begins to smoke.
3. Add eight ounces or 227 grams of boneless skinless chicken thighs cut into half-inch pieces to the hot wok. Sear for about two minutes, then agitate them and repeat for four to five minutes or until the chicken is decently browned and cooked all the way through.
4. Remove the cooked chicken from the wok.
5. Re-oil the wok once it's ripping hot again. Add one large shallot thinly sliced and stir-fry for about two minutes, or just until the onion begins to turn translucent.
6. Add eight cloves of garlic and stir-fry for another minute or just until fragrant.
7. Add a mix of one very finely chopped red fresh chili and two Thai chilies very thinly sliced. Stir fry that for another 30 seconds.
8. Add your 8 ounces or 227 grams of wide or broad dried rice noodles that have been rehydrated according to its package directions, along with the cooked chicken. Stir-fry all together for another minute or two until the vegetables are evenly distributed.
9. Pour in the sauce and let it boil vigorously while tossing and stir-frying until you get a nice glaze like coating on your noodles, about 45 seconds.
10. Cut off the heat and add one cup or 13 grams of whole Thai basil or ideally holy basil leaves. Gently toss together to distribute evenly and wilt them.
11. Serve immediately with additional herbs and toppings if desired.