Maybe I need a real wok?

Sometimes I make Asian dishes and I end up substituting things because my normal grocery stores just don't have it and I don't want to go to the local Asian grocery store because it's out of the way and honestly, the owner is scary. I mean maybe not scary, but crabby is fair. My sister in law told us about Weee! - an online Asian supermarket and we are hooked. They have everything we need for all our Asian cooking... which really isn't that much, but it's enough to love shopping and having things delivered to my front door the next day. My kids are in love with the single serve Korean rice packages, the seaweed snacks, and Andy likes anything and everything. The only thing I left out of this recipe was the chili because nope.... just nope. I could have ordered it from Weee! But nope.
I'll warn you... the fish sauce is something else. Whoa... I mean yes add it - it certainly adds to the overall flavor, but don't go dipping French fries in it. Whoa...
These noodles were loved by all and even eaten as leftovers by all! That's a win. We made a double batch and well worth it. Will for sure be adding these to the rotation.

Drunken Noodles (Pad Kee Mao)
Ingredients
8 ounces wide rice noodles
Stir-Fry Sauce
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
2 teaspoons lime juice
1 tablespoon water
Stir-Fry
2 tablespoons vegetable oil
4 cloves garlic (minced)
2-3 Thai red chilies (sliced (adjust to taste))
1 pound boneless skinless chicken thighs (cut into bite-size pieces)
1 small onion (sliced)
1 medium bell pepper (sliced, red)
1 cup broccoli florets
1 carrot (julienned)
2 green onions (cut into 2-inch pieces)
1 cup fresh Thai basil leaves
Lime wedges (for serving)

Soak the 8 ounces of wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside.
In a bowl, whisk together 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 2 teaspoons lime juice, and 1 tablespoon water until the sugar dissolves. Set aside.
Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the 4 minced garlic cloves and 2–3 sliced Thai red chilies. Stir-fry for about 30 seconds until fragrant. Add the 1 pound of chicken pieces to the wok. Stir-fry for 5–6 minutes until the chicken is cooked through and lightly browned.
Toss in the sliced onion, bell peppers, broccoli florets, and julienned carrot. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Add the softened noodles and stir-fry sauce to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce. Cook for another 2–3 minutes until the noodles are tender and the sauce has been absorbed.
Stir in the green onions and 1 cup of Thai basil leaves. Cook for an additional 1 minute until the basil is wilted.
Garnish with extra basil leaves and serve with lime wedges on the side. Enjoy immediately!