1.Heat a wok or large non-stick frying pan; stir-fry chicken with small amount of oil, in batches, until lightly browned.
2.Heat remaining oil in wok; add chilli, garlic, ginger and green onions; stir-fry until fragrant. Add the chicken stock, juice, oyster sauce, sugar, lime leaves and noodles; bring to the boil.
3.Return chicken to the wok with basil and bean sprouts; stir-fry until combined.
4.Serve sprinkled with fried shallots.
Not suitable to freeze. Not suitable to microwave. Deep-fried shallots are available in asian supermarkets.Note