Begin by bringing a large pot of water to a boil. Add the wide rice noodles and cook according to package instructions until they are al dente, usually around 7–10 minutes. Drain and rinse under cold water.

In a wok, heat vegetable oil over high heat. Add minced garlic and sliced shallot, stir-frying for 30 seconds until fragrant and golden.

Add your choice of protein to the wok and stir-fry for 3-5 minutes until fully cooked and golden brown.

Push the protein to one side and add sliced bell peppers, broccoli florets, carrots, and snap peas. Stir-fry for 2-3 minutes until tender yet crisp.

Add the cooked rice noodles along with oyster sauce, soy sauce, fish sauce, and sugar. Toss together for 2-3 minutes until noodles are coated and heated through.

Remove from heat and fold in fresh Thai basil leaves. Toss to combine.

Plate the noodles, serve with lime wedges on the side and enjoy!