Pad Kee Mow (Drunkard s Noodles)

¼ cup rice vinegar

¼ cup fish sauce

½ small lime, juiced

1 tablespoon palm sugar

1 tablespoon red pepper flakes, or more to taste

1 teaspoon ground black pepper

2 skinless, boneless chicken breast halves, thinly sliced

1 (16 ounce) package fresh rice noodles

warm water, as needed

3 tablespoons vegetable oil

4 cloves garlic, finely chopped

½ yellow onion, sliced

½ cup oyster sauce

2 tablespoons soy sauce

1 red bell pepper, sliced

2 small tomatoes, seeded and sliced

4 green onions, chopped

2 cups fresh Thai basil leaves

Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.

Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.

Separate rice noodles in warm water, about 5 minutes; drain.

Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.

Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.

Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.