Begin by soaking the wide rice noodles in warm water for about 30 minutes or until they are softened but still slightly firm. Drain and set aside. If you’re using egg noodles, follow package instructions for cooking.
In a small bowl, whisk together the oyster sauce, fish sauce, lime juice, Maggi Sauce (or Golden Mountain sauce), and brown sugar until well combined. Set this sauce mixture aside.
Heat a large wok or skillet over medium-high heat and add a tablespoon of coconut oil. Once hot, add the sliced chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the wok and set it aside.
In the same wok, add a bit more coconut oil if necessary, then pour in the beaten eggs. Scramble them until just set, then remove from the pan and set aside with the chicken.
Add another tablespoon of coconut oil to the wok and toss in the chopped onion and minced garlic. Stir-fry for about 1-2 minutes until fragrant. Next, add the Thai chiles (or jalapeños), shredded carrots, and sliced bell peppers. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
Return the cooked chicken and scrambled eggs to the wok. Add the soaked noodles along with the prepared sauce. Toss everything together gently to ensure the noodles are coated in the sauce and mixed with the chicken and vegetables. Cook for another 2-3 minutes, allowing the noodles to absorb the flavors.
Finally, stir in the grape tomatoes, Thai basil leaves, and green onion tops. Toss everything together just until the basil wilts slightly and the tomatoes are warmed through. Remove from heat.
Plate the Pad Kee Mao and serve hot with lime wedges on the side for an extra zing. Enjoy your homemade Drunken Noodles!
