These Homemade Real Deal Thai Drunken Noodles Are *Way* Better Than Takeout

Ingredients

• 4 ounces (113g) fresh rice noodle sheets or 2 ounces (56g) dried wide rice noodles (see notes)
• 1 teaspoon (5g) neutral oil, such as canola or vegetable
• 2 tablespoons (30ml) Thai oyster sauce
• 1 tablespoon (15ml) fish sauce, plus more for serving
• 1 tablespoon (15ml) Thai thin soy sauce
• 1/2 teaspoon granulated sugar, plus more for serving
• 1/4 teaspoon ground white pepper, plus more for serving
• 4 medium cloves garlic (20g), peeled
• 7 fresh Thai red chiles (1/2 ounce; 15g), such as bird's eye, stemmed
• 2 tablespoons (30ml) neutral oil, such as canola or vegetable
• 1/2 ounce (15g) grachai, julienned if needed (1 tablespoon) (see notes)
• 5 fresh or frozen makrut lime leaves, middle ribs removed (see notes)
• 3 ounces (85g) pork shoulder, sliced very thinly into roughly 1- by 1 1/2-inch pieces (1/2 cup) (see notes)
• 1 ounce (28g) long beans, sliced into 1-inch pieces on a bias (1/4 cup)
• 1 ounce (28g) fresh or canned baby corn, sliced into 1/2-inch pieces (1/3 cup)
• 1 1/2 ounces (40g) Chinese broccoli, sliced into 1 1/2–inch pieces on a bias (3/4 packed cup)
• 2 fresh red long chile (1 1/2 ounces; 40g), such as Holland, Fresno, or Cayenne, seeds removed and cut on the bias into 1/4-inch-thick slices (see notes)
• 1/4 cup (8g) picked Thai holy basil or Thai sweet basil leaves
• Thai chile flakes, for serving
• Chile vinegar, for serving

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