Steps:
- Unfold the noodles and divide into four portions.
- In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside.
- Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside.
- Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown.
- Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve.
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