1-Getting Drunken Noodles just right involves a few straightforward steps, starting with the noodles themselves. Begin by cooking 7 oz (200g) of wide dried rice noodles according to the package instructions, usually a quick soak in warm water. This ensures they have the chewy texture that makes the dish so enjoyable.

2-Next, mix up the sauce: combine 3 tbsp oyster sauce, 1 1/2 tbsp light soy sauce, 1 1/2 tbsp dark soy sauce, 2 tsp sugar, and 1 tbsp water in a bowl. Heat 2 tbsp oil in a wok over high heat, then stir-fry the 3 large minced garlic cloves and 2 finely chopped birds eye or Thai chilies for about 30 seconds until they’re fragrant. Add the 1/2 sliced onion and 7 oz (200g) chicken pieces, cooking with 2 tsp fish sauce or soy sauce until the chicken is done, which takes around 4-5 minutes.

3-Once the chicken is cooked, toss in the 2 green onions cut into 2-inch pieces, followed by the drained noodles and the prepared sauce. Stir everything together on high heat until the sauce coats the noodles and reduces slightly, about 2 minutes. Finally, remove from heat and mix in the 1 cup Thai basil leaves until they wilt, then serve right away for the freshest taste.