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Sen Thai, in downtown St. Louis, features the dish "Drunken Noodles", which features stir-fried noodles with Thai hot chilies, garlic, egg, carrots, bamboo shoots, bell peppers and onions. Photographed at the restaurant Tuesday, Aug. 19, 2014 Photo by Sid Hastings

Yield: 1 serving

¼ cup slivered white onion

¼ cup slivered red bell pepper

¼ cup carrot coins

¼ cup bamboo shoots

2 scallions, cut in 2-inch lengths

½ teaspoon minced garlic

¼ teaspoon minced green Thai chili

½ cup protein (chicken, beef, shrimp, pork or tofu), cut small

2 teaspoons white vinegar

2 teaspoons Pantai brand chili paste with soya bean oil

2 teaspoons Pearl River Bridge brand superior dark soy sauce

1½ teaspoons Golden Mountain brand seasoning sauce

1 teaspoon Panda brand oyster-flavored sauce

1 teaspoon granulated sugar

4 teaspoons vegetable oil

1 large egg

1 cup cooked Canton brand dry noodles

½ cup Thai holy basil, whole small leaves

Notes: Sen Thai says that the specialty ingredients can be found at Global Food Market in Kirkwood and University City.

1. Before beginning to cook, gather all ingredients. In a bowl, collect onion, bell pepper, carrot, bamboo shoots and scallions. In a second bowl, collect garlic, chili and protein. In a third bowl, collect vinegar, chili paste, soy sauce, seasoning sauce, oyster sauce and sugar.

2. Add oil to wok, set on very high heat and wait for oil to become really hot. Add egg and contents of first bowl, toss it around a few times.

3. Add contents of second bowl, toss it around the wok.

4. Add noodles, toss them around the wok.

5. Add contents of third bowl, toss them around the wok.

6. Add basil, toss again.

7. To serve Sen Thai-style, arrange on a serving plate and serve hot.

Per serving: 665 calories; 28g fat; 290g saturated fat; 310mg cholesterol; 39g protein; 60g carbohydrate; 15g sugar; 6g fiber; 2,340g sodium; 140mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.