Pour very hot tap water to cover the noodles and let sit for 30 minutes. Drain thoroughly, rinse with cold water, and set aside.
Mix the chicken with the cornstarch, salt, and sesame oil.
Mix together the lime juice, brown sugar, ground chiles, paprika, Thai chili sauce, and fish sauce, and set aside.
In a wok or skillet, heat 1 cup peanut oil. When hot but not smoking, add the chicken. Stir to separate the pieces. When they change color, remove to drain on colander. Reserve the oil.
Heat a clean wok or skillet to very hot. Add 3 tablespoons of the reserved oil. When hot, add the gee, and stir quickly to set (do not brown). Push to one side of the pan and add the scallion greens. Stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan 15 seconds or so and re-add the chicken. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg, and scallion greens are mixed inches
When the pan is piping hot, drizzle in the lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat a toss vigorously. Add most of the basil and cilantro leaves (reserving a pinch for a final garnish), the dried shrimp, and the peanuts, and toss. Add the bean sprouts and keep tossing. Transfer to a serving plate and serve with two lime wedges on the side to be used by diners at their discretion. A few drips of lime juice before one digs in are, in fact, recommended.