Drunken Noodles

I made these for Ryan and Casey one night in the VFW and received a text from Casey an hour later: "Nailed it." The last time I made them, I sent this pic to Macon just to say, "Miss you!"

1 Tbsp. mushroom soy sauce

2 Tbsp. sweet soy sauce

1 Tbsp. oyster sauce

1.5 Tbsp. fish sauce

1 Tbsp. sriracha sauce

1 Tbsp. sugar

2 tsp. garlic, minced

6-8 Thai basil leaves

3 Tbsp. canola or peanut oil

2-3 garlic cloves, minced

1-2 serrano chiles, sliced thin

2 eggs

1/3 lbs. beef, pork, or chicken, thin sliced against the grain

1/2 medium white onion, sliced

3-4 cups fresh rice noodles, separated

1/4 cup Chinese rice wine

1 cup Thai basil leaves, loosely packed

~ Combine sauce ingredients in a small bowl and set aside.

~ Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.

~ Add eggs in and lightly scramble until barely set.

~ Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.

~ Add fresh rice noodles, sauce, tomatoes, and basil. Toss to combine for about 3 to 5 minutes.

~ Make sure the noodles are cooked until the edges are slightly crisp.

~ Deglaze pan with rice wine, and then add basil.