Prepare the Noodles: Bring a large pot of water to a rolling boil. Add the wide rice noodles and cook according to package instructions, usually 5-7 minutes, until they are tender but still have a slight chew (al dente). They should feel pliable but not mushy. Drain immediately in a colander and rinse with cold water to prevent sticking. Set aside.

Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, white vinegar, and beef stock until the sugar has dissolved. The sauce should be a rich, dark brown and smell savoury with a hint of sweetness. Set this aside.

Sear the Beef: Heat 1 tablespoon of vegetable oil in a large frying pan or wok over high heat until it shimmers and just begins to smoke faintly. Add the thinly sliced beef in a single layer, ensuring not to overcrowd the pan. Sear for 1-2 minutes per side until beautifully browned and caramelised. You'll hear a strong sizzle and see a lovely golden crust forming. Remove the beef from the pan and set aside, leaving any rendered fat in the pan.

Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pan if needed. Add the minced garlic and sliced bird's eye chillies. Sauté for about 30 seconds until fragrant, you'll notice a pungent, spicy aroma filling your kitchen. Immediately add the sliced onion, red bell pepper, green bell pepper, baby corn, and green beans. Stir-fry for 3-4 minutes until the vegetables are crisp-tender and vibrant in colour, with a slight char from the high heat.

Combine and Sauce: Return the seared beef to the pan with the vegetables. Add the cooked and drained rice noodles. Pour the prepared sauce over everything. Using tongs or a pasta fork, toss vigorously for 1-2 minutes, ensuring all the noodles, beef, and vegetables are thoroughly coated in the rich, glistening sauce. The noodles will absorb the sauce, turning a darker, inviting colour.

Finish with Basil: Remove the pan from the heat. Stir in the fresh Thai basil leaves. Toss for another 30 seconds until the basil leaves have wilted slightly and their distinctive, peppery aroma becomes prominent. Serve immediately, while the noodles are hot and steaming, releasing their spicy, herbaceous fragrance.