Cover the noodles in boiling water and soak for 3 minutes, then drain and rinse in cold water (or cook as per pack instructions). Put to one side. Heat the oil in a large saucepan on a medium heat.
Add the garlic and ginger and cook for a minute until it starts to release its fragrance. Add the stock and bring to the boil, the add in the soy sauce, fish sauce and sweet chili sauce.
Split the noodles between four bowls. Ladle over the chicken, bean sprouts and stock. Top with torn cilantro, sliced scallions, sliced chilies and lime wedges.