Place noodles in a large bowl.

Pour very hot tap water to cover noodles. Let sit for 30 minutes.

Drain thoroughly and rinse with cold water. Drain. Set aside.

Add sesame oil to a medium bowl.

Add chicken. Toss to coat.

Add cornstarch and salt to another medium bowl. Mix.

Add chicken. Mix well to coat. Set aside.

In yet another medium bowl, add lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and fish sauce. Mix well. Set aside.

In a wok, add heat 1 cup peanut oil.

Heat over medium high heat.

When oil is hot but not smoking, add prepared chicken. Stir to separate the pieces. When they change color, remove to drain in a colander. Reserve the oil.

Clean the wok.

Heat wok to very hot.

Add 3 tablespoons of the reserved oil. When hot add egg. Stir quickly to set (don’t let it brown). Push to one side of the wok.

Add scallion greens. Stir briefly just to coat with the oil.

Add prepared noodles. Toss noodles in the wok for 15 seconds or so.

Add cooked chicken. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg and scallion greens are mixed in.

When wok is piping hot, drizzle in lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat and toss vigorously.

Add most of the basil and cilantro leaves (saving a pinch of each for garnish), the dried shrimp and peanuts. Toss to mix.

Add bean sprouts. Continue to mix and toss.

Transfer entire mixture to a serving plate.

Sprinkle with reserved basil and cilantro.

Serve with 2 wedges of lime for each person on the side.