Start by cooking the wide rice noodles according to the package instructions, usually boiling them for about 4–6 minutes until al dente. Drain them well and rinse under cold water to stop the cooking process. Set the noodles aside.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers slightly, about 1–2 minutes.

Add 3 cloves of minced garlic to the hot oil, stirring quickly for about 30 seconds until fragrant but not browned.

Incorporate 1 sliced red bell pepper and 1 cup of trimmed green beans into the skillet, stirring for about 2–3 minutes until tender yet still crisp.

If adding optional protein, toss it into the skillet now and cook for 3–5 minutes until thoroughly cooked.

In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 tablespoon of sugar until well combined. Pour it over the sautéed mixture in the skillet.

Add the drained noodles back into the skillet, gently tossing them with the sauce and the mix of vegetables and protein for about 2 minutes.

Stir in 1 cup of fresh basil leaves and 2-3 sliced Thai bird chilies, cooking for an additional minute to blend flavors.

Remove the skillet from heat, and squeeze the juice of 1 lime over the mixture, tossing to blend flavors.

Garnish with extra basil leaves and serve immediately.