Spicy Seafood Drunken Noodles with Holy Basil

Gently separate fresh wide rice noodles. In a small bowl, whisk together 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tsp dark soy sauce, 1 tbsp light soy sauce, and 1 tsp sugar. Set aside.

Pound garlic and Thai chilies in a mortar and pestle to a coarse paste, or finely mince. Slice bell pepper and onion into strips.

Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until smoking. Add the garlic-chili paste and stir-fry for 15-20 seconds until fragrant.

Add bell pepper and onion, stir-fry for 1 minute. Add mixed seafood and cook for 1-2 minutes until just opaque. Do not overcook.

Add the separated wide rice noodles to the wok. Pour in the prepared Drunken Noodle Sauce. Toss vigorously to coat the noodles evenly, breaking up any clumps and ensuring everything is well combined, about 2-3 minutes.

Remove the wok from heat. Stir in the holy basil leaves until just wilted.

Transfer immediately to plates and serve hot.