Make the sauce by adding all the ingredients into a bowl and whisk well then set aside.
Warm the noodles and then place into a bowl with a little oil so they don’t stick together.
In a bowl, mix the eggs and soy sauce.
Slice the chicken thighs into small strips and set aside.
Heat a large skillet with oil and add in the chopped garlic and cook till golden brown. Then add in the chicken strips, stirring until they are golden brown. 4-5 minutes.
Lower the heat and push the chicken to one side of the pan. In the other side with the oil, pour in the egg and soy mixture. Cook eggs and soy for a few minutes and then mix it in with all the rest.
Add in the chopped red bell pepper, onion and jalapeno and sliced green onion. Cook everything for another 3-5 minutes until the vegetables have softened.
Add in the noodles along with the sauce, thai basil leaves and also the Dynasty baby corn. Cook until the noodles are well coated in the sauce and the flavor has arrived where you’d like it. Serve right away while nice and hot.
