Thai Drunken Noodles

ingredients

16 oz wide thai rice noodles
1 medium onion, sliced into onion moons (half circles)
3-4 cloves garlic, minced
1 bulb shallot, chopped
1 large green pepper, sliced into strips
1 lb chicken breast tenderloins, thinly sliced
1 egg, lightly beaten
Fresh basil leaves, about 2-3 stems, torn into pieces
3-4 thai bird chilis, seeded and finely chopped
Oil for cooking
1 large or 2 small limes for juicing in sauce and garnish
Tomatoes, peeled and sliced into thin wedges
For Sauce:
6 TBSP Oyster Sauce
3 TBSP rice vinegar
2-3 TBSP fish sauce
3 TBSP sugar
3 TBSP fresh lime juice
1 TBSP Sambol Olek (ground chilis)

directions

Soak noodles in hot water for 45 minutes. Mix sauce ingredients and set aside. Slice and chop up everything. Heat wok on medium high heat with 2 TBSP canola oil. Add garlic, onions and shallots; cook until translucent. Add chicken and peppers and cook until chicken is no longer pink. Reduce heat to medium, move everything to the side and add egg. Let cook, then flip and let other side cook. Shred into strips. Add chilis and mix well. Now add the tomatoes, basil, sauce and noodles. Mix with grippy tongs and let cook for 2-3 minutes so the tomatoes warm up, the sauce thickens and the noodles get soft.

Source: Internet