Step 1: Make the Drunken Noodles sauce

1. Mix 2 tbsp Thai light soy sauce or fish sauce, 2 tbsp black soy sauce, 1 tbsp oyster sauce, and 3 tsp sugar in a small bowl or glass measuring cup.
2. You might not use all of it, or you might need to make a little more depending on how many noodles you end up using. 

Step 2: Prep the noodles

1. If using 4 servings of dry rice noodles, soak them for about 1 hour in room-temperature water, or until you can easily wrap a noodle around your finger. You want them flexible, but not mushy!
2. If using 4 servings of fresh rice noodles, microwave them in the bag for 1 to 2 minutes, or according to the package directions, just until they loosen. Gently cut and separate the noodles. Be sweet to them! They can tear easily.

Step 3: Prep the veggies

1. If using 1 head Chinese broccoli, peel any tough outer layer from the stalk and slice it into 2-inch pieces. Chop the leafy tops and keep them separate from the stalks since the stalks take longer to cook.
2. Prep the baby corn and red bell pepper, if using, and line everything up beside your stove.
3. Once the wok is hot, this recipe moves fast. You’ve got this!

Step 4: Cook the chicken and veggies

1. Warm 1 tbsp cooking oil in your wok or large pan over high heat. Add 3 tbsp green peppercorns, if using, 2 to 5 sliced Thai chilies, and 4 minced garlic cloves.
2. Stir-fry for 30 seconds to 1 minute, until it smells amazing, the garlic starts to turn golden, and the chilies are maybe making you sneeze!
3. Add 1 lb thinly sliced chicken breast and cook until it is about halfway done. Add the Chinese broccoli stalks and any other firm veggies first. Add the leafy tops near the end.
4. Cook until the veggies are crisp-tender and the chicken is cooked through. Take out the chicken and veggie mixture and put it on a plate.

Step 5: Stir-fry the noodles in two batches

1. Divide the noodles into two batches. This matters! You only want about two servings in your wok at a time so the noodles have room to fry instead of squishing together into one giant noodle blob.
2. Drain the noodles if they were soaking.
3. Add 1-2 tbsp cooking oil to the hot wok, then add half the noodles. Pour in a few tablespoons of the sauce and gently toss until the noodles soften and turn glossy. Add more sauce a little at a time until they taste just right.
4. Try to keep the noodles spread out as much as possible in the pan so they do not clump. Let them touch that hot wok and soak up all that spicy, savory goodness!

Step 6: Add the chicken and holy basil

1. Once the noodles are softened, add half the chicken and veggie mixture and half of the 2 cups holy basil leaves and flowers. Turn off the heat and gently toss until the basil wilts and its peppery fragrance hits you.
2. Transfer everything to a serving plate. Repeat Steps 5 and 6 with the remaining 1-2 tbsp cooking oil, noodles, sauce, chicken mixture, and basil.
3. Serve right away and enjoy every spicy, slippery bite!