Soak the rice stick noodles in hot water for about 10–12 minutes until soft but still slightly firm. Drain and set aside.

Heat 2 tablespoons of oil in a large wok over medium-high heat. Add minced garlic and chopped Thai chilies; sauté for about 1 minute until fragrant.

Add your choice of protein (shrimp, tofu, or chicken) to the wok. Cook for 2–3 minutes until shrimp turns opaque or chicken is no longer pink.

Pour the whisked egg into the pan, stirring quickly with the proteins for about 1 minute until it begins to set but remains slightly soft.

Stir in chopped tomatoes, kaffir lime leaves, fish sauce, dark soy sauce, and a splash of water. Cook for about 1 minute.

Add the drained rice stick noodles to the wok, tossing everything together for about 1 minute over high heat until well-coated and heated through.

Turn off the heat and fold in the torn basil leaves. Serve immediately, offering extra sauces on the side.