These Drunken Noodles, aka. Pad Kee Mao feature tender rice noodles and crispy chicken!
Add chicken, soy sauce, sesame oil and cornstarch to a medium bowl. Toss to combine and marinate for 10 minutes.
Add the oyster sauce, brown sugar, soy sauce, dark soy sauce and water to a small bowl and whisk to combine, set aside.
Heat 1 tbsp oil in a skillet over medium high heat. Add in chicken and cook for 4-5mins, or until cooked through. Remove from the pan and set aside.
Heat the remaining tablespoon of oil in the same pan. Add in the bell peppers, white part of the green onions and ginger. Saute for 3-4 minutes. Add in garlic and cook for an additional minute.
Add the chicken back to the pan along with the cooked noodles and sauce. Toss to coat the noodles and chicken in the sauce. Remove from the heat and add in the basil and the remaining green onions.
Serve immediately with sesame seeds for topping and enjoy!