In a medium bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Stir well until the brown sugar is fully dissolved.

Slice your chicken thighs into bite-sized pieces and place them in a bowl. Pour in 1 tablespoon of dark soy sauce and toss to coat evenly. Let it sit for about 5 minutes.

Peel and finely chop 3-4 cloves of garlic and 1-2 fresh Thai chili peppers. Grind them together until you achieve a fine paste.

If using dried rice noodles, refer to the package instructions to rehydrate them by boiling in water for about 5-7 minutes until soft. For fresh noodles, slice them into strips.

In a large nonstick pan, heat 2 tablespoons of canola oil over medium-high heat.

Add the garlic and chili paste to the hot oil, sautéing for 30 seconds until fragrant and golden.

Quickly add the marinated chicken to the pan, cooking undisturbed for about 2-3 minutes. Stir and flip for another 2-3 minutes.

Toss in sliced Chinese broccoli and baby corn, stir-frying for about 2-3 minutes.

Add the prepared rice noodles to the pan, then pour in your sauce mixture. Toss everything together, cooking for 2-3 minutes.

Remove the pan from heat and fold in a handful of Thai basil.

Plate your Drunken Noodles while hot, garnishing with additional basil or chili if desired.