1.Heat half of the oil in wok; stir-fry chicken, in batches, until lightly browned.
2.Heat remaining oil in wok; add chilli, garlic, ginger and green onions; stir-fry until fragrant. Add stock, juice, oyster sauce, sugar, lime leaves and noodles; bring to a boil.
3.Return chicken to wok with basil and bean sprouts; stir-fry until hot. Serve sprinkled with fried shallots.
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