Cook the rice noodles according to the directions on the back of the package. Once they’re cooked, drain and rinse them under cold water to prevent further cooking. Set aside.

While you prepare the noodles, thinly slice the chicken into bite-sized pieces and set aside.

In a small bowl, mix together the oyster sauce, dark soy sauce, 1 tablespoon light soy, fish sauce, wine, and brown sugar. Mix until the brown sugar has dissolved.

Bring a wok or large skillet with deep sides to medium heat and add 1 tbsp of vegetable oil.

Once the oil is hot and shimmering, add your chicken breast and the remaining 1 tablespoon light soy sauce. Stir occasionally so it doesn’t burn. Cook until no longer raw, for about 6-8 minutes.

Remove the chicken from the wok and set aside on a plate to rest.

In the same wok, add another tablespoon of vegetable oil and heat it up.

Add the garlic, ginger, and shallots and cook for about 30 seconds or until fragrant, stirring constantly.

Add the red chili peppers, Serrano peppers, red bell peppers, and baby corn, and cook until the red bell peppers have softened, for about 4-6 minutes.

Then add the cooked noodles, Thai basil, scallions, and cooked chicken to the wok.

Add the sauce and stir everything together until the noodles are fully coated in the sauce. Tongs can help in this step. Cook until everything is heated through and hot, about 1 minute.

Serve with some extra basil and lime to squeeze over the dish.