Prepare the Sauce by whisking together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar until the sugar dissolves completely, about 1–2 minutes. Set aside.

Marinate Chicken by thinly slicing 6 ounces of chicken thigh and coating it with dark soy sauce. Let it marinate for about 5 minutes.

Prep Garlic and Chili by mincing 4 cloves of garlic and 3 to 5 fresh Thai chili peppers. Set aside.

Prepare Rice Noodles by slicing 12 ounces of fresh rice noodles into strips or soaking dried noodles in warm water until softened.

Stir-Fry Aromatics by heating 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the minced garlic and chili mixture, stir-frying for about 30 seconds.

Cook Protein by adding the marinated chicken to the pan and cooking for about 2–3 minutes until fully cooked.

Add Vegetables by incorporating 4 stalks of Chinese broccoli and ½ cup of baby corn, stirring for 2–3 minutes.

Combine with Noodles by adding the prepared rice noodles and sauce mixture to the pan and tossing everything together for 2–3 minutes.

Finish with Basil by folding in ½ cup of packed fresh basil leaves and tossing gently until just wilted.