Step 1: Prepare the Noodles

1. If using dried rice noodles: Soak them in warm water for 20-30 minutes until softened but not fully cooked. Drain and toss with 1 tablespoon of vegetable oil to prevent sticking.
2. If using fresh rice noodles: Separate them carefully and set aside.

Step 2: Mix the Sauce

In a small bowl, whisk together:

• Dark soy sauce (for deep color)
• Light soy sauce (for saltiness)
• Oyster sauce (for umami)
• Fish sauce (for extra depth, optional)
• Sugar (to balance the saltiness)
• White pepper (for a mild spice kick)

Set aside.

Step 3: Cook the Protein

1. Heat 1 tablespoon of vegetable oil in a wok over high heat.
2. Add the chicken, shrimp, or tofu and stir-fry for 2-3 minutes until lightly golden and cooked through.
3. Remove from the pan and set aside.

Step 4: Stir-Fry the Aromatics

1. Add another tablespoon of oil to the wok.
2. Toss in the garlic and Thai chilies. Stir-fry for 30 seconds until fragrant but not burned.
3. Add the sliced onions, red bell pepper, and baby corn. Stir-fry for 1-2 minutes until slightly softened.

Step 5: Add the Noodles & Sauce

1. Add the prepared rice noodles to the wok.
2. Pour the sauce over the noodles, tossing everything together with tongs or a spatula.
3. Stir-fry for 1-2 minutes, ensuring the noodles absorb the sauce and take on a slightly charred aroma.

Step 6: Add Thai Basil & Finish

1. Toss in the cooked protein and Thai basil leaves. Stir-fry for 30 seconds until the basil is wilted but still fragrant.
2. Remove from heat and serve immediately.

Step 7: Garnish and Serve

• Top with extra Thai basil, a squeeze of lime juice, and chopped peanuts if desired.
• Enjoy your spicy, smoky, and flavor-packed Thai Drunken Noodles!