Drunken Noodles

Soak the noodles in warm water for about 15 minutes. Optional garnish = Reserve a handful and cut them into 3" lengths to fry in hot oil until crispy. Fry shallots and garlic. Add chicken breast brown, add veggies, scoop onto sides of wok. Add eggs, cook then flip over and then shred in long ribbons. Add everything else. Toss in the bean sprouts, tomatoes, and basil. At the end toss to warm, don't over cook them. If desired the tofu can be marinated in some dark soy to which a couple of sliced chillies are added. Also there is a tofu that is already flavored and kind of dry that is very tasty in this dish. The fried noodles, sliced green onions, toasted chopped peanuts, a little coriander, basil leaves, and the pickled garlic are then added as a garnish. Sen Yai /Rice noodles You can find these fresh in Oriental markets, don't put them in the refrigerator or they harden and you will go crazy trying to separate them. They also go sour if not used within a day. I always keep a package of the widest dry rice noodles for a quick Drunken Noodle fix. I much prefer using only Thai Bird chiles and Thai Dragons in this and all Thai cooking, but in some areas it is difficult to find these. I am in California and they are available fresh all year. As well I actually grow them all year. I normally would use more chiles, but start here and work up to your tolerance! Lee Kum Kee is the Oyster Sauce with the people in the boat on the label. It costs more BUT is so much better! Fish sauce cooks out quickly and always needs to be added at the end.