Pad Kee Mao (Spicy Ground Chicken And Rice Noodles)

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1 (14-ounce) package wide rice noodles

1/4 cup oyster sauce

1/4 cup fish sauce

1/4 cup freshly squeezed lime juice (from 2 limes)

3 tablespoons vegetable oil

2 medium shallots, peeled and thinly sliced

3 medium garlic cloves, peeled and coarsely chopped

1 pound ground chicken

2 medium red or green bell peppers, thinly sliced

3 large eggs, lightly beaten

2 medium jalapeƱo peppers, thinly sliced

1 cup loosely packed Thai basil leaves

1/2 cup chopped cilantro leaves

handful of bean sprouts

1/4 cup chopped, roasted peanuts

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