In a medium bowl, combine equal parts oyster sauce, light soy sauce, dark soy sauce, fish sauce, and a sprinkle of brown sugar. Mix until the brown sugar is fully dissolved and set aside.

Place thinly sliced chicken thighs in another bowl and drizzle dark soy sauce over them, tossing to coat evenly.

Finely mince garlic and fresh Thai chili peppers on a cutting board.

Boil dried rice noodles according to package instructions until just tender; drain and set aside.

Heat canola oil in a large frying pan or wok over medium-high heat. Add minced garlic and chili mixture; sauté for about 30 seconds.

Add the marinated chicken to the pan, spreading it out evenly. Cook for 3-4 minutes until lightly browned.

Stir in sliced Chinese broccoli and baby corn; stir-fry for 2-3 minutes until bright and tender-crisp.

Add the prepared noodles and sauce mixture to the pan. Toss everything together and cook for 2-3 minutes.

Remove from heat and toss in fresh basil leaves, stirring gently until wilted.