Vegetarian Pad Kee Mao

Also: Pad Ki Mao, Pat Kee Mao, Phat Kee Mao

Also known as "Drunken Noodles" or "Drunkard's Noodles" - most likely because of the "late night snack" status of this dish in Thailand

This is probably my favorite Thai dish (and no, it's not because I'm a drunkard, but it helps...). It's wonderful with seafood, but in my opinion, better as a vegetarian dish, if done right.

2 TB oil, divided
14 oz. wide, flat rice noodles
2 TB garlic, chopped
1 TB shallots, chopped
2 TB Thai chiles, chopped
1 medium onion
1/2 green bell pepper
1/2 red bell pepper
1 cup Thai basil leaves (preferably "ka prao" Thai basil)
handful of bean sprouts
cilantro for garnish
tomato wedge
cucumber slices
green onions, chopped

For sauce:
1/4 cup mushroom-flavored Thai soy sauce
1/8 cup Golden Mountain sauce
1/8 cup vegetarian oyster sauce
2 TB palm sugar
2 TB rice vinegar
1 TB roasted chili paste (nam prik pao) (or less if you can't take the heat)
1/8 tsp. white or black pepper

Prepare noodles according to directions to al dente, toss with 1 TB oil, and set aside. Fry garlic, shallots, chiles, and cilantro root in remaining oil for 30 seconds. Add onion and pepper and cook 5 minutes. Mix sauce ingredients and stir until sugar dissolves. Add noodles, sauce, and basil to wok, and stir until basil is wilted and sauce is absorbed by noodles. Remove from wok and garnish with cilantro, bean sprouts, tomato wedge, and cucumber slices.