Soak the noodles in boiling water for 10 minutes until softened. Drain and set aside.
Heat half the oil in a wok or frying pan and fry the garlic and chiles over a medium–high heat for 1 minute, then add the baby corn and bok choy and fry for 3 to 4 minutes more until just tender. Scoop out and set aside.
Add the rest of the oil to the pan and fry the pork over a high heat until golden. Return the baby corn and bok choy to the pan with the drained noodles, add the oyster, fish and soy sauces and sugar and stir-fry vigorously to combine. Fry until the sauce coats everything and thickens slightly. Serve with a scattering of Thai basil.