Soak the wide rice noodles in warm water according to package instructions until soft but firm to the bite. Drain and set aside.

Mince the garlic, chop the chilies, slice the onion and bell pepper, and cut the broccoli into bite-sized pieces.

Slice your protein into small pieces for quick cooking.

Heat a wok or large skillet over medium-high heat.

Add vegetable oil, then stir-fry the minced garlic and chopped chilies for about 30 seconds, or until fragrant.

Add your protein to the wok and stir-fry until just cooked through (2–3 minutes). Remove and set aside.

In the same wok, stir-fry the onion, bell pepper, and broccoli for 2–3 minutes until tender-crisp.

Add a splash of water if needed to create steam and prevent sticking.

Return the cooked protein to the wok.

Add oyster sauce, soy sauce, dark soy sauce, sugar, and fish sauce. Stir well to coat the vegetables and protein.

Toss in the soaked noodles and mix gently until they are evenly coated in the sauce.

Stir-fry for 2–3 minutes until the noodles are heated through.

Turn off the heat and stir in Thai basil leaves. Let the residual heat wilt the basil, releasing its peppery aroma.

Transfer to a platter or individual bowls. Garnish with extra basil leaves if desired.

Serve immediately while the dish is hot and flavorful.