Ingredients

• 8 ounces dried rice noodles
• 0.25 cups oyster sauce
• 0.25 cups soy sauce
• 1 tablespoon Asian fish sauce
• 1 tablespoon maple syrup
• 1 teaspoon white sugar
• 2 tablespoons cold water
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1 cup shallots , thinly sliced
• 6 teaspoons chile padi , bird's eye chiles
• 4 cloves garlic , minced
• 2.5 pounds skinless , Optional
• 1 pound Chinese broccoli , Optional
• 4 scallions , thinly sliced
• 1 cup fresh Thai basil leaves

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
4. 4 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.
5. 5 Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
6. 6 Add Chinese broccoli leaves and stir-fry until wilted.
7. 7 Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
8. 8 Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
9. 9 Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

Nutrition per serving