Pad Kee Mao - Drunken Noodles

Used pork as the protein (marinated in oyster sauce, cornstarch, and baking soda for tenderness), onions, bell peppers, rehydrated shiitake, bok choy, corn, and thai basil. Doubled the sauce recipe for about 10 oz dry rice noodles (4 bunches). Soaked the dry wide rice noodles in boiling hot water for 15 min then rinsed in cold water and mixed with 1/2 tbsp oil. Fried 4-5 dried chilis with 2 tbsp chopped garlic in 1.5 tbsp oil over low heat for 10 min, removed from the oil and set aside. Stir-fried the onions over medium-high heat until semi-translucent, added the sliced bell peppers and shiitake, and then the bok choy. Cooked until the bok choy was soft but firm and bright green and set aside. Spread a layer of noodles on a non-stick pan, added 1.5 tbsp of the sauce (incl. sugar and black soy sauce), and fried until starting to caramelize. Continued until all the noodles were fried, and then added all the ingredients back to the pan with the sauce and the Thai basil and cooked covered for another 2-3 minutes.