Prepare the rice noodles by following the instructions on the package. Rinse the noodles with cold water and set them aside.
Whisk the oyster sauce, soy sauce, dark soy sauce, lime juice (if using), brown sugar and water together in a small bowl.
Heat a wok or large sauté pan over high heat. Add the vegetable oil and the chicken pieces to the pan and stir-fry quickly, shaking the pan to toss the chicken around. As the chicken starts to brown, add the fish sauce and continue to stir-fry. Remove the chicken from the pan and set it aside.
Add the red bell pepper and carrots to the pan and stir-fry for a few minutes. Add the garlic, shallots, lime leaves (if using) and Thai chili peppers and continue to stir-fry for another few minutes.
Push the vegetables to the edge of the wok or pan, making a space in the center. Add the eggs and stir until cooked through. Pull the vegetables back into the center of the pan and stir the egg and vegetables together.
Return the browned chicken to the pan and add the noodles and scallions. Add the sauce and toss everything together, continuing to stir-fry over medium-high heat for a few minutes to heat everything through. Tear up the basil leaves and add to the noodles.
Transfer the drunken noodles to bowls and garnish with scallions and more basil. Serve immediately.