Thai Spicy Noodles

This Thai Spicy Noodles recipe is very similar to the famous thai food dish pad thai. I usually try to fusion different asian cooking recipes together by using techniques and ingredients from different parts of asia other than just Thailand. To me this is one of the things that makes cooking so much fun, it's that experimental element and the fact that your skill and recipes are constantly evolving.

Ingredients

Noodles
7 oz /200g pad thai noodles , dried (see notes)
Stir Fry
200 g /7oz chicken thigh fillet , cut into bite size pieces (2 small or 1½ normal size fillets)
1 cup basil leaves (packed), preferably Thai holy basil but normal basil is fine too
2 shallot/scallion stems , cut into 3cm/2" pieces
3 large cloves of garlic , minced
1 1/2 birds eye chilli , deseeded (or to taste), very finely chopped
2 tbsp oil (peanut, vegetable or canola)

Sauce
3 tbsp oyster sauce
1 1/2 tbsp light soy sauce (see notes)
1 1/2 tbsp dark soy sauce (or all purpose soy sauce)
2 tsp sugar
2 tbsp water

Instructions

Pour boiling water over noodles in a large bowl (or pot) and set aside for 5 minutes (or as per packet instructions), and drain when ready.
Put Sauce ingredients in a small bowl and mix to combine.
Heat oil in wok or pan over high heat.
Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
Add chicken and fry until cooked, around 2 minutes.
Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce.
Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.

Recipe Notes
1. Light soy sauce is lighter in colour that the normal dark soy sauce but it is actually saltier. If you don't have/can't find light soy sauce, you can substitute with normal soy sauce but the colour of your noodles will be slightly darker and the flavour slightly less salty.

2. If you can't find dried Pad Thai noodles, you can use any other wide flat rice noodles or even egg noodles, dried or fresh. However, I don't recommend making this with vermicelli noodles (the very thin rice noodles) - it clumps together and you can't stir fry it to disperse the sauce evenly throughout (I tried it once. Disaster.)

3. Nutrition per serving, assuming 3 servings.