Thai Drunken Noodles

Ingredients

• Salt
• Garlic
• Water
• Egg
• Green onions
• Pepper
• Bell pepper
• Onion
• Green onion
• Scallions
• Garnish
• Chicken
• Onions
• Cooked chicken

Directions

1. In a small bowl or measuring cup, whisk together the sauce ingredients until smooth and combined. Prepare the noodles according to the package directions, cooking just until al dente. Drain them, rinse under cool water until they are no longer warm, and hold them aside until you need them. If they will sit for a few minutes before going into the stir-fry, toss them with a small drizzle of oil so they do not clump together.
2. Warm 1 tablespoon oil in a large sauté pan or wok set over medium-high heat. Sprinkle the chicken well with salt and pepper, then add it to the hot oil. Cook for 3-4 minutes, stirring now and then rather than constantly, until the chicken is cooked through. Move the chicken to a separate clean plate, then put the pan back on the heat.
3. Pour the remaining 1 tablespoon oil into the pan. Add the white parts of the green onions along with the bell pepper, and cook for 2 minutes, stirring occasionally. Stir in the broccoli and garlic, then cook for 2 more minutes, stirring now and then, until the vegetables are as tender as you like them.
4. Add the cooked noodles, sauce, chicken, Thai basil, and green parts of the scallions to the pan right away. Toss everything together for 1-2 minutes, until the sauce coats the noodles, chicken, and vegetables evenly.
5. Take the pan off the heat and serve right away, finishing with any toppings you like.