Drunken Noodles (Pad Kee Mow)

¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
¼ cup fish sauce
½ small lime, juiced
1 tbsp raw sugar
1 tbsp red pepper flakes, or more to taste
1 tsp New York Cut pepper
2 boneless chicken breast halves, thin sliced
500 g package fresh rice noodles
Warm water, as needed
3 tbsp rice bran oil
4 cloves garlic, finely chopped
½ onion, sliced
½ cup oyster sauce
2 tbsp soy sauce
1 orange bell pepper, sliced
2 small tomatoes, seeded & sliced
4 spring onions, chopped
2 cups fresh basil leaves

Whisk together SIDS LOW SUGAR RASPBERRY VINEGAR, fish sauce, lime juice, raw sugar, red pepper flakes, and New York Cut pepper in a large bowl. Marinate chicken into rice vinegar mixture then set aside while preparing remaining ingredients.
Separate rice noodles in warm water, about 5 minutes then drain.
Heat the oil in a large frypan or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
Increase heat to medium-high. Stir chicken and marinade into onion mixture then cook and stir until chicken is no longer pink in the centre and sauce begins to thicken, 7-10 minutes.
Stir rice noodles, oyster sauce, soy sauce, bell pepper, tomatoes, spring onion and basil leaves into the chicken mixture then cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.