Boil the instant noodles just until they start to loosen, don't overcook. Drain in a sieve and rinse with cold water to halt the cooking process.

Slice the bacon into thin strips, prepare the vegetables and chilies, and de-stem the kaffir lime leaves.

Crush garlic and chilies with a mortar and pestle.

Place a non-stick pan over medium heat and warm a tablespoon of oil.

Sauté the bacon until it's partially done.

Add garlic and red chilies, continuing to cook until the bacon is done, and the garlic is fragrant and golden.

Stir in the oyster sauce, fish sauce, black soy sauce, and sugar. Add your vegetables, fresh peppercorns, green chilies, and kaffir lime leaves, stir-frying for 1–2 minutes until vegetables are crisp to your liking.

Add cooked instant noodles, tossing until they're well coated and heated through without sticking.

Sprinkle in Thai holy basil and cook for 20 seconds or until wilted. Serve immediately.