Begin by cooking the wide rice noodles according to the package instructions. Drain and set them aside, ensuring they maintain their chewy texture.

In a hot pan or wok, add a splash of oil and quickly sauté minced garlic and sliced chili peppers. Cook until fragrant and slightly softened, which will take about 1-2 minutes.

Toss in your choice of vegetables and protein, stirring everything together. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp, and the protein is cooked through.

Add the cooked noodles to the pan, gently mixing them with the sautéed garlic, chili, veggies, and protein to create an even distribution of flavors.

Pour in the soy sauce and oyster sauce, tossing everything together well for about 2 minutes until fully coated and heated through.

Just before serving, stir in fresh Thai basil, allowing its fragrant aroma to infuse into the dish, then remove from heat.