Drunken Noodles

3 tbsp black soy sauce
1 tbsp sweet (or Thai) soy sauce
1 tbsp oyster sauce
2 tbsp fish sauce
3 tbsp canola or peanut oil
2-3 garlic cloves, minced
2 eggs
1/3 lb. beef, pork or chicken, thinly sliced against the grain
1/2 medium white onion, sliced
4 cups cooked rice noodles, rinsed under cold water
1/2 medium tomato, sliced
1 cup Thai basil leaves, loosely packed
1/2 tsp white pepper

Combine black soy, sweet soy, oyster, and fish sauce in a small bowl and set aside. Heat oil to
medium high in a medium saute pan or wok. Saute garlic until light brown. Add eggs. Lightly
scramble. Add meat and onions to the pan, folding constantly until the meat is half cooked... about
1-2 minutes. Add fresh rice noodles, soy/oyster/fish sauce, tomato, and basil. Toss to combine for
about 3-5 minutes. Make sure the noodles are cooked until edges are slightly crisp. Sprinkle with
white pepper and serve.

Source: http://www.sandiegoreader.com/news/2010/jul/14/what-chef-eats-drunken-noodles/