Drunken Noodles

Instructions

1. Prepare the noodles
   Soak the rice noodles in hot water according to package instructions until they're just soft but still firm (al dente). Drain and set aside. This usually takes 8-10 minutes.
2. Make the sauce
   In a small bowl, combine the oyster sauce, fish sauce, soy sauce, and brown sugar. Stir until the sugar dissolves and set aside.
3. Cook the protein
   Heat 2 tablespoons of oil in a large wok or skillet over high heat. Add the sliced chicken (or protein of choice) and stir-fry for 3-4 minutes until nearly cooked through. Remove from the wok and set aside.
4. Stir-fry the aromatics
   Add the remaining tablespoon of oil to the wok. Add the minced garlic and sliced chilies, stir-frying for 30 seconds until fragrant but not burnt. Add the sliced onions and bell peppers, stir-frying for another 2 minutes until slightly softened.
5. Combine and toss
   Return the cooked chicken to the wok. Add the drained noodles and sauce mixture. Toss everything together over high heat for 2-3 minutes until the noodles are well coated and start to char slightly in places.
6. Add the final touches
   Add the cherry tomatoes and continue to stir-fry for 1 minute. Turn off the heat and fold in the basil leaves, allowing them to wilt from the residual heat.
7. Serve hot
   Transfer to serving plates immediately and garnish with additional basil leaves or sliced chilies if desired. Serve hot with lime wedges on the side for squeezing over the noodles.