Drunken Noodles

Sauce
1 Tbsp. Mushroom Soy Sauce
2 Tbsp. Sweet Soy Sauce
1 Tbsp. Oyster Sauce
1.5 Tbsp. Fish Sauce
1 Tbsp Sugar
1 Tsp Siracha Sauce
1 Tsp Minced Garlic
6-8 Thai Basil Leaves, chiffonade

3 Tbsp. Canola or Peanut Oil
2-3 Garlic Cloves, minced
1-2 Serrano Chiles, sliced thin
2 Eggs
1/3 Lbs. Beef, Pork or Chicken, thin sliced against the grain.
1/2 Medium White Onion, sliced
3-4 Cups Fresh Rice Noodle, separated
1/4 Cup Chinese Rice Wine
1 Cup Thai Basil leaves, loosely Packed
1/2 Cup Grape Tomatoes, halved

Combine sauce ingredients in a small bowl and set aside.<\p> <\p> Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.<\p> <\p> Add eggs in and lightly scramble until barely set.<\p> <\p> Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.<\p> <\p> Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.<\p> <\p> Deglaze Pan with rice wine, and then add basil and tomatoes. Serve hot.<\p>