Step 1

First soak the dry rice noodles in warm water for 15-20 minutes then drain the water out and set it aside. Cut the chicken thigh into medium bite-size pieces. Cut stem part of Chinese broccoli into 1' pieces and leaves into 2' pieces. Separate the stem and leaves. Finely chop the shallot, garlic and onion.

Step 2

Add light soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar in a small bowl. Mix well until sugar dissolve and set it aside. To season the chicken pieces, add 1 tablespoon of sauce mixture, mix well and set aside.

Step 3

Heat the large wok/pan into medium-high heat, drizzle 2-3 tablespoon of oil. Add chopped shallot and stir fry until translucent, then follow with the garlic, stir for few seconds. Next add the chopped chillies and continue stir fry for about 1 minute, until nice fragrant comes out.

Step 4

Then add the chicken and stir fry for 2-3 minutes until no longer pink, then add the stem part of Chinese broccoli stir for 1 minute and follow with leaves.

Step 5

Stir for few seconds, place the noodles in the middle of the wok. Pour the sauce over the noodles. Stir fry with high heat for about 2 minutes until the noodles are cooked through, then add the chilli slices and continue stir fry for another 1-2 minutes.

Step 6

Last, turn off the heat and add a handful of basil leaves. Combine well with everything.

Step 7

Transfer to serving plate and serve immediately. Garnish with lime wedges and chilli slices.