Unfold the noodles and divide into four portions.
In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside.
Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside.
Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown.
Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Crushcraft, Dallas, TX