The Easiest Drunken Noodles

INGREDIENTS

Sauce:

• 1 tablespoon (15g) of regular soy sauce
• 1 tablespoon (15g) dark soy sauce 
• 1 tablespoon (20g) fish sauce 
• 2 tablespoons (35g) oyster sauce

Stir Fry:

• Vegetable Oil for cooking 
• 8oz (227g) chicken thighs, cut into small pieces
• 1-2 shallots, thinly sliced 
• 8 cloves garlic, thinly sliced 
• 1 red Fresno chili, deseeded & finely chopped 
• 2 Thai chilies, finely chopped 
• 8oz (227g) wide or broad dried rice noodles (re-hydrated)
• 1 cup (13g) Thai Basil leaves
• Fish Sauce to Taste 
• Salt

INSTRUCTIONS

Sauce:

• In the small bowl, add all the ingredients and whisk until combined.

Stir Fry:

• In a wok, add enough oil to coat the bottom; once it begins to smoke, add chicken pieces, sear them for about 2 minutes, and stir fry; once it starts to get some color and is cooked through, about 4 to 5 minutes, remove the chicken and place in a small bowl. 
• Re-oil the wok; once hot, add shallots, season lightly with salt, and stir fry for about 2 minutes, or until it starts to turn translucent; then add garlic, stir fry for 1 minute or until fragrant. Next, add Fresno chili and Thai chili, stir fry for 30 seconds, add your noodles and your chicken and stir fry for 1 minute or 2. 
• Once the veggies get evenly distributed, add your sauce; let it boil while tossing and stir-frying, about 45 seconds, next, add Thai basil, and mix them until they begin to wilt. Serve in a bowl with garnish.