Mix both soy and oyster sauce with maple syrup, leave to one side. Rough chop peanuts and slice chillies, spring onion and peppers. Remove noodles from packaging and leave to one side. Heat oil in a wok, add chopped garlic and sliced chilli, cook for a minute to release heat then add ginger paste, sliced spring onion and peppers and cook for 2 minutes. Add noodles and then the sauce mix and bring to a simmer. Serve in bowl topped with crushed nuts, lime wedge and basil leaves.