Chinese egg noodle and spicy seafood ( Ba-Mee Pad-Cha Talay )

Ingredients of noodle
1. 200 grams fresh Chinese egg noodle
2. 100 gram fresh shrimp ( peeled, de-veined and cleaned )
3. 100 gram fresh squid ( clean and cut to 1 inch )
4. 100 gram mussels ( meat only )
5. 3 cloves garlic ( minced )
6. ¼ cup carrot ( slice to small )
7. ¼ cup baby corn ( slice to small )
8. ¼ cup holy basil ( leave )
9. ¼ cup basil ( leave )
10. 5 – 7 chilies ( slice to small )
11. ¼ fresh Thai pepper
12. 1 tablespoon oil of dried chilies pepper **
13. 1 tablespoon soy sauce
14. 1 – 2 tablespoons sugar
15. 1 – 2 oyster sauce
16. 1 teaspoons ketchup

How to
1. Soak the Chinese egg noodle in the boiling water and stir until it cooked or 4 – 5 minutes, scoop it and soak again in the cool water 3 minute and remove it into the serving plate and place the noodle aside.
2. Add the oil into the pan and heat up, add minced garlic stir fry for 2 – 3 minutes and add the fresh shrimp, squid and mussels and stir fry until it cooked and then add carrot and baby corn and stir fry for 2 – 3 minutes.
3. Add the holy basil, basil, chilies, fresh Thai pepper and add oil of dried chilies pepper, soy sauce, oyster sauce, sugar, ketchup sauce and stir fry until all ingredients are mixed well.
4. Turn down the heat and place on the serving plate.

** Oil of dried chilies pepper: Add the oil into the pan and heat up and set to low heat and add the dry flaked chili ( ratio Oil 2 tablespoons : dry flaked chili 1 tablespoon ) stir until it have to red oil and use the red oil only.