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For dry noodles, cover them in boiling water from the kettle and soak for 8 minutes until al dente. Drain and rinse well with cold water. If you are using thinner noodles, soak for 5-6 mins.
Meanwhile, to prep the greens, cut the stalks into little pieces and leave the leaves whole.
Heat the oil in a wok over high heat. Add the prawns and stir-fry for 1-2 minutes or until cooked through. Remove and set to one side.
Add the garlic to the wok and stir-fry for 10 seconds. Add the stalks from the veg and stir-fry for 1-2 minutes until tender. Add the eggs and leave for 10 seconds and then stir-fry for 30 seconds or until set.
Add the noodles and the leaves and stir-fry for 2-3 minutes until they start to wilt. Add the prawns, oyster sauce, soy sauce, fish sauce and Thai basil. Continue to stir-fry until everything is coated. Serve immediately with chilli and lime on the side.