1. Prepare and slice all vegetables and cut chicken thigh into bite-sized pieces. Make sure to separate the stems and leafy portion of the Chinese broccoli.
2. Use mortar and pestle to grind red chillies, thai chillies, and garlic into a paste.
3. Prepare rice noodles by slicing them into thick pieces and separating each sheet. If you use dried rice noodles, make sure to soak them in hot water for 10 minutes.
4. In a bowl combine all sauce ingredients.
5. Heat 3 tbsp of neutral oil in a hot wok until shimmering and cook chicken thigh. Season with a pinch of salt and sear for 5-6 minutes before setting aside.
6. Add more oil and sauté the chili garlic paste for a few seconds before adding the vegetables and the Chinese broccoli stems. Sauté for a few minutes then add back the chicken.
7. Add rice noodles, sauce and thoroughly combine for a couple of minutes.
8. At the very end toss in the leafy portion of Chinese broccoli and Thai basil. Sauté until the leaves have wilted and serve.
