Even if I cannot obtain the proper Thai holy basil for this dish, if you do get the sweet soy
sauce it will be 90% of the taste I am looking for.  You can get sweet soy sauce and the fish
sauce online if you cannot get it at a store near you.

    Ingredients:
       
    1 lb boneless skinless chicken breast cut up in small thin slices
    2 cups cut up vegetables (I use mushrooms, green beans, red & green pepper; whatever
    is lying around)
    1 small yellow onion, peeled, cut in half and sliced lengthwise to make little onion strips
    2 green onions chopped in 1 inch sections – optional
    2-4 cloves fresh garlic, peeled & chopped fine
    1-3 fresh hot peppers to taste or a sprinkle of crushed red hot pepper (optional)
    3 tablespoons cooking oil (peanut oil is good for sautéing because it can stand the heat)
    Fresh or dry rice noodles – only if you are making Drunken Noodles
       
    For the sauce:

    ½ cup water
    1 tablespoon oyster sauce
    2 tablespoons fish sauce
    1 tablespoon sweet, dark or black soy sauce
    Mix this and have it ready to go before you start.
    All of these are available online if they are not in your local grocery.  They go a long way
    and keep for many months.

    Stir fry the garlic in the hot oil in a wok or a sturdy pot.  Add the chicken and stir fry it until it
all just turns white.  It will cook more after you add the veggies so don’t overdo this.  Add all the
veggies except the basil and the hot pepper.  Then add the sauce you prepared and cook
everything until it is done.  Add the basil and the hot pepper and cook for just one minute more.

    If you add fresh or dry rice noodles to this recipe it becomes Thai Drunken Noodles. That
recipe uses the same sauce.  Fresh rice noodles are tough to find.  You can try the dry kind, just
presoak them according to package directions and add them along with the sauce.
I always approached the soy sauce
aisle in Asian grocery stores with
bewilderment. There seemed to be
dozens and dozens of different kinds and
I had no idea which one to use for which
dish.  I even thought that most of them
might all taste exactly the same to me.  

But, after class, my Thai cooking class
teacher took us across the street to an
Asian grocery and gave us a tour of the
shelves there.  The secret to Thai
Chicken Basil is the sweet soy sauce.  
Sometimes it is called black or dark soy
sauce, but the concept is the same.  It is a
heavier and sweeter version of regular
soy sauce that gives this dish its unique
Thai taste.
    This is another recipe I learned in a Thai restaurant cooking class.  It’s my favorite dish that I
often order when we go out to eat, but I always had trouble making the same dish at home.  Here is
the secret....
Thai Chicken and Basil
Drunken Noodles
Suzanne's Recipe File