Despite the name this recipe does not have any alcohol in it. As best I can tell, it is called drunken noodles either because all of the spice in the recipe encourages you to drink to tame the heat, or possibly because it is a great dish to soak up the booze after a long night of drinking.
Prepare sauce by combining the oyster sauce, fish sauce, and sriracha in a sauce pan over low heat. Stir until thoroughly combined.
Add enough oil to cover the bottom of your wok or high sided saute pan and place over high heat. Add the garlic, ginger, and Thai chilies and cook stirring constantly until the garlic starts to brown.
Add the eggs to the pan whole and as as lightly stir to break the yolks. As they eggs begin to set add the chicken or tofu. Continue to stir vigorously until the chicken or tofu begins to brown.
Add in the onion, red bell pepper, pea pods, and baby bok choy, and continue to stir vigorously until the onions start to become translucent.
Add cooked noodles making sure they contact the pan and begin to brown.
Add the sauce and stir until it is all all absorbed.
Remove from the pan and garnish with the scallions and Thai basil