Method:

1. Prepare the Paste and the Sauce:
   Place garlic, ginger, shallots, and chillies in a food processor and pulse to a chunky paste. Alternatively, finely chop everything by hand. Next, add all the sauce ingredients in a bowl and whisk to combine. Set both aside.
2. Prepare the Noodles:
   In a large bowl, cover the noodles with boiling water. Let them soak for 8 minutes, then drain and rinse under cold running water. Drizzle with Sesame Oil and toss to prevent sticking. Set aside.
3. Cook the Eggplant:
   While the noodles soak, heat cooking oil in a large wok or deep-frying pan over medium-high heat. Add eggplant pieces and cook for 7 minutes, turning occasionally, until golden and tender. Season with salt and pepper to taste. Transfer to a plate and set aside.
4. Cook the Chicken and Aromatics:
   In the same pan, add cooking oil if needed, then add the aromatic paste and sauté for a few seconds until fragrant. Add the chicken mince and break it up with a wooden spoon. Cook for 5–6 minutes until cooked.
5. Add Sauce and Eggplant:
   Pour the pre-mixed sauce over the chicken and stir to coat. Return the eggplant to the pan and simmer for 2–3 minutes, or until the sauce thickens and coats everything. Add the noodles and the remaining sesame oil, tossing everything together until well combined.
6. Finish and Serve:
   Remove from heat and stir through Thai basil leaves until wilted. Garnish with crushed peanuts and serve.