If using fresh noodles, gently separate the noodles from the package. If using dried noodles, cook the noodles according to the package instructions.

In a mortar and pestle, add the roughly chopped garlic and Thai chilies and pound until it turns into a paste.

In a wok or large skillet over medium-high heat, add 1 tablespoon of oil. Once the wok is hot, add the marinated chicken and spread into a single layer. Sear for 1 minute on each side until cooked through. Remove and set aside.

In the same wok over medium heat, add 1 tablespoon of oil. Once the wok is hot, add the chili garlic paste and cook until fragrant, about 20 seconds. Then add the sliced shallot and cook for 1 minute.

Next, add the Chinese broccoli and carrots. Cook until lightly softened, about 1 minute. Remove and set aside.

Add the noodles and sauce. Gently toss until covered. Let the noodles sit at the bottom of the pan for 30 seconds to char.

Lower the heat to low. Then add back the chicken, vegetables, and basil and gently toss until combined. Serve immediately.