Pad Kee Meow - Mildly spicy ground chicken with rice noodles

INGREDIENTS

1. 1/2 (14-ounce) package wide rice noodles
2. 1/4 cup oyster sauce
3. 1/4 cup fish sauce
4. 1/4 cup lime juice (from about 2 limes)
5. 3 tablespoons brown sugar
6. 3 tablespoons vegetable oil
7. 1 medium onion, thinly sliced
8. 3 medium garlic cloves, peeled and coarsely chopped
9. 1 pound ground chicken
10. 2 medium yellow or orange bell peppers, thinly sliced
11. 3 large eggs, lightly beaten

1. 1 medium jalapeño peppers, thinly sliced & seeded

1. 1 cup loosely packed Thai basil leaves, torn

INSTRUCTIONS

1. Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, lime juice and brown sugar in a medium nonreactive bowl, mix well, and set aside.
2. Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add onions and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes.  Add bell peppers and stir-fry just until they begin to soften, about 5 minutes. Drain off excess liquid.
3. Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 3 minutes. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately, at room temperature, or cold.
4. Serves 4