Thai Drunken Noodles (Pad Kee Mao)

In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water until well combined. Set aside.
2.5 Tbsp soy sauce, 2 Tbsp dark soy sauce, 2.5 Tbsp oyster sauce, 2 Tbsp fish sauce, 1 Tbsp granulated sugar, 1 Tbsp water
Heat 1 tablespoon oil in a large wok or pan over medium-high heat. Add the shrimp and stir-fry until just cooked through, about 1-2 mins. Remove and set aside.
2 Tbsp neutral oil, 8 oz. shrimp
Add another tablespoon of oil to the wok or pan. Add garlic and red chilis and stir-fry until aromatic, about 30 seconds. Add white onions and carrots and stir fry until softened, about 1 min. Add Chinese broccoli and stir fry until just tender, about 1 mins. Add the rice noodles, Thai basil, and sauce and toss gently to coat the noodles evenly, about 1 min.
4 cloves garlic, 2-3 Thai red chilies, ½ white onion, ½ carrot, 3 stalks Chinese broccoli (gai lan), 1 pound fresh wide rice noodles, 2 cups Thai Basil
Add back the shrimp, a few pinches of salt to taste, and quickly toss until combined. Transfer to a plate, drizzle chili oil if desired, and enjoy immediately.
Salt, Chili oil