Thai Drunken Noodles Recipe

Cook the noodles following the instructions on the package.
7 ounce wide rice noodles
Combine the sauce ingredients in a small bowl and set aside.
2 tablespoon oyster sauce, ⅓ cup low sodium soy sauce, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste
Heat 1 tablespoon of sesame oil in a wide skillet or wok over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until it turns golden brown. Set the chicken aside.
12 ounce chicken breast, salt to taste, black pepper to taste, 2 tablespoon sesame oil
In the same skillet, add the remaining sesame oil. Sauté the onion and garlic until fragrant. Add the carrots and bell pepper, continuing to sauté for another 5 minutes.
2 shallots, 3 teaspoon minced garlic, ½ of a red bell pepper, 1 cup carrots
Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until heated through.
⅓ cup green onions
Remove from heat and stir in the chopped basil.
1 cup fresh Thai Holy Basil leaves
Serve immediately, garnishing with additional green onion and your preferred hot sauce for extra kick of heat.