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Gather the ingredients.
Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
Add Chinese broccoli leaves and stir-fry until wilted.
Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.