Cook the noodles according to the package instructions and set aside.
Heat a pan and add the oil. Heat the oil until smoking. Add the green peppercorns, chillies, and garlic. Fry until the garlic is browned but not black. Add some water if the ingredients start sticking to the wok.
A big cloud of cough-inducing smoke might waft into your face; try your best to minimize your coughing fit. Add the seafood. Wait until the shrimp turns pink and the squid gets more opaque before adding the noodles. Allow the edges to char, but not burn. If any burning is imminent, add a splash more water.
Then add the baby corn, oyster sauce, dark and light soy sauce, fish sauce, and palm sugar. Stir to mix well.
Once the sauce is fully incorporated, add the vinegar, basil leaves, and ginger. Taste for seasoning. Stir for a few more seconds to wilt the basil leaves, and take off the heat. Serve immediately.
