Step 1

Cook instant noodles until they begin to separate. Not too long, you don't want the noodles to become totally soft. Drain the water using afterward and wash with cold water.

Step 2

Thinly slice bacon, cut the vegetables and chilies, and remove the stem from the kaffir lime leaves.

Step 3

Roughly pound garlic and red chilies in a mortar and pestle.

Step 4

Heat 1 tablespoon cooking oil in a large non-stick wok or skillet over medium heat. Add bacon and cook until halfway cooked through.

Step 5

Add garlic, red chilies and stir-fry until the meat is fully cooked through and the garlic turns golden brown.

Step 6

Add oyster sauce, fish sauce, black soy sauce, sugar and quickly mix. Add carrot, fresh peppercorns, green chilies and kaffir lime leaves. Mix and stir-fry 1-2 minutes, depending on how crispy you want the vegetables.

Step 7

Add cooked mama instant noodles. Toss and mix for 2 minutes. Use a spatula to prevent the noodles from sticking to each other.

Step 8

Toss in Thai holy basil, cook for 20 seconds and serve immediately.