Begin by cooking the wide rice noodles according to the package instructions in a large pot of boiling water for about 8-10 minutes.

In a large skillet or wok, heat vegetable oil over medium-high heat until it shimmers.

Add minced garlic to the hot oil and sauté for about 30 seconds until fragrant.

Toss in the sliced red bell pepper and green beans, stir-frying for 2-3 minutes.

Add your choice of protein and cook for 5-7 minutes until cooked through, stirring frequently.

In a bowl, combine soy sauce, oyster sauce, fish sauce, and sugar; mix until sugar dissolves.

Add the prepared rice noodles and sauce mixture to the skillet, tossing for 2-3 minutes.

Stir in fresh basil leaves and sliced Thai bird chilies, cooking for an additional minute.

Remove from heat and squeeze lime juice over the noodles, tossing to combine.

Serve immediately while hot, garnishing with extra basil and lime wedges if desired.