Prepare the Sauce: In a small bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce, fish sauce, and sugar. Set it aside.

Prepare the Noodles: If using fresh noodles, gently separate them with your hands. If they are very stiff, you can microwave them for 30 seconds or briefly rinse them under warm water to loosen them up. Pat them dry.

Heat the Wok: Place a wok or a large, heavy-bottomed frying pan over a high heat. Let it get screaming hot – you should see a little smoke rising from the surface. Add the vegetable oil and swirl to coat the pan.

Cook the Aromatics and Chicken: Add the chopped garlic and chillies to the hot oil and stir-fry for about 20-30 seconds until fragrant, being careful not to let the garlic burn. Add the sliced chicken and spread it in a single layer. Let it sear for a minute before stir-frying for another 2-3 minutes until it's lightly golden and almost cooked through.

Add the Vegetables: Add the sliced red pepper and green beans to the wok. Continue to stir-fry over a high heat for 2-3 minutes. You want the vegetables to be tender but still retain a bit of a crisp bite.

Combine Noodles and Sauce: Add the separated rice noodles to the wok. Pour the prepared sauce mixture over everything. What works best for me is to use tongs or two spatulas to gently toss everything together, ensuring every noodle is coated in the glossy sauce. Continue to cook for 1-2 minutes until the noodles have softened and absorbed the flavour.

Add the Basil and Serve: Turn off the heat. Add the large handful of holy basil leaves and toss them through the noodles for about 20 seconds. The residual heat will wilt them perfectly while preserving their incredible aroma.

Garnish and Serve Immediately: Divide the Pad Kee Mao between two bowls. Garnish with the sliced spring onion and serve immediately while it's piping hot.