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Cook the rice noodles according to package instructions and drain.
In a bowl, combine the oyster sauce, light soy sauce, dark soy sauce, fish sauce, pepper, sugar, and water.
Heat a large skillet over a high heat and add the oil to the hot pan. Add the garlic and ginger and cook, stirring, for about 10 seconds, until the garlic is fragrant.
Add the onions and cook, stirring, for a 2 minutes, until they begin to soften.
Add the chicken and cook, stirring frequently, until the chicken is cooked through, about 3 minutes. Add the chile peppers and sliced bell peppers and cook, stirring, for 1 minute.
Add the noodles, basil, and the sauce mixture. Stir gently to combine and let cook for 1 to 2 minutes, until the noodles are heated through and have absorbed some of the sauce.
Remove from the heat and serve immediately.
You can store the leftover Pad Kee Mao in an airtight container in the refrigerator for up to 3 days.
If you don’t have wide noodles, you can substitute thin ones.
If you like extra spice, add a bit of chile paste or some crushed red chile peppers along with the sauce mixture.
You can substitute regular soy sauce for both the light soy sauce and dark soy sauce.
You can substitute regular sweet basil for the Thai basil.