With a few variations, we made drunken noodles following the recipe on epicurious. At first it appeared that the copious amounts of chilis that went into it underwhelmed, but it produced a heat that sort of built. It didn’t quite recreate the Thai dish, but it was tasty.
If I make it again, I’d perhaps find a way to lower the salt that goes into this. The salt from the soy sauce was a bit overbearing.