Ingredients:

• 2 big sheets of tranparent green bean noodle or 1 cup of large size rice noodle
• Shrimp (as much as you like)
• Ground chiken or your choice of meat
• Fried tofu (if you don't like meat)
• 5-7 baby corns
• 4-6 slices of red or green peppers
• 1-2 chili, coarsely chopped
• 4-5 fresh basil leaves
• 1-2 teaspoon of garlin, coarsely chopped
• 1 tbs of vegetable oil
• 1 tbs of fish source
• 1 tbs of oyster source
• 1 tsp of sugar
• 1/4 cup of chicken broth (can be substituted by water)
• Sesame oil (optional)

Instruction:

1. Add noodle into boiling water until almost tender (don’t make it too soft) and drained.  Add sesame oil to prevent noodle sticking together.  If the big sheet noodle is used, cut lengthwise into 1 inch strips.
2. Heat a pan over medium-high heat. Add 2 Tablespoon of the oil and swirl to coat the surface. When the oil is hot, drop chopped garlic into the pan and toss until golden, about 30 seconds. Add the chilies and toss for a further 30 seconds.
3. Add shrimp/chicken/tofu and stir-fry, using a spatula to break up and brown the ground chicken for 1-2 minutes.  Add sugar, fish sauce, and oyster sauce.  Mix well for about 1 minute.
4.  Lower the heat to medium.  Add all vegetables except basil leaves.  Stir-fry well for another 1 minute.
5. Add the noodle and turn them over gently and repeatedly as they soften and absorb the sauce.  Turn off the heat.  Add basil leaves.   Turn over a few times and serve at once.