Chef John's Drunken Noodles

1. Stage

Gather the ingredients. ALLRECIPES / VICTORIA JEMPTY

2. Stage

Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel. ALLRECIPES / VICTORIA JEMPTY

3. Stage

Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl. ALLRECIPES / VICTORIA JEMPTY

4. Stage

Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. ALLRECIPES / VICTORIA JEMPTY

5. Stage

Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. ALLRECIPES / VICTORIA JEMPTY

6. Stage

Add Chinese broccoli leaves and stir-fry until wilted. ALLRECIPES / VICTORIA JEMPTY

7. Stage

Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. ALLRECIPES / VICTORIA JEMPTY

8. Stage

Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat. ALLRECIPES / VICTORIA JEMPTY

9. Stage

Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve. Pad Kee Mao. Chef John Chef's Notes: Any noodle or pasta can be used. Any hot pepper will work, or you can use sweet pepper and make up the difference with red pepper flakes. Regular basil will work, but Thai basil is preferred. Soaking and cooking time will depend on size/type of noodle. Any meat or vegetable will work, as long as it's cut thin, or pre-cooked.