Drunken Noodles (Pad Kee Mao)

Using a mortar and pestle, pound the garlic and Thai chilies together until they form a coarse paste.

Gently loosen the fresh rice noodles by hand so the strands stay separate and don't clump. (If using dry rice stick noodles, soak or cook them per the package until just soft, drain, and set aside.)

In a bowl, combine the soy sauce, oyster sauce, Maggi sauce, fish sauce, sweet soy sauce, sugar and water, and stir until the sugar dissolves. Set the sauce aside.

Heat a wok or skillet over high heat with the oil until it is very hot (this high heat creates the smoky 'wok hei'). Work in two batches to avoid crowding the pan.

Add half of the pounded garlic-chili paste along with half of the sliced red chili and stir-fry until fragrant.

Add half of the shrimp and cook just until the surface turns white.

Add half of the baby corn and half of the gai lan and stir to combine well.

Add half of the rice noodles and toss to combine them with everything in the wok.

Pour in half of the sauce and stir to coat the noodles evenly until they are well colored.

If using eggs, push the noodles to one side of the wok and pour half of the beaten egg into the empty side; once it starts to set, stir it continuously into the noodles.

Add half of the basil leaves and stir quickly to combine, then turn off the heat and serve immediately.

Repeat the stir-fry with the remaining half of the ingredients to make the second serving.