First of all prepare noodles per packet instructions. I cooked mine until soft in a large pan of boiling water.
Once cooked, drain the noodles in a large colander and add few drops of oil.
Toss and place in a wide bowl cover and set aside. These steps will prevent the noodles from drying out.
In a small bowl combine 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 2 tablespoons vegetarian oyster sauce, 1/2 tablespoon brown sugar, 1 tablespoon sriracha or chili paste.
Add 1 tablespoon water and mix well.
Chop the vegetables into thin strips and set aside.
Heat oil in a wok or a heavy skillet over high heat, add minced ginger 3 cloves garlic, chili flakes, grated galangal if using, finely chopped spring onion whites. Saute in high heat for 2 minutes.
Add the vegetables and saute in high heat for 2 more minutes.
The vegetables will turn a bit soft. Add salt to taste and mix well.
Now stir in the prepared sauce and mix.
Saute in high heat for 2-3 minutes.
Add noodles and saute in high heat until combined. Add thai basil leaves and scallion greens. Saute just for 10 seconds. Remove from heat.