Prepare the Noodles by boiling water, adding rice noodles, and cooking until al dente, then drain and rinse with cold water.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Sauté 3 minced garlic cloves in the hot oil until fragrant, about 30 seconds.

Stir-fry sliced red bell pepper and trimmed green beans for 2-3 minutes until tender.

Add your choice of protein and cook until fully cooked through.

Prepare the sauce by mixing soy sauce, oyster sauce, fish sauce, and sugar in a bowl.

Combine the cooked rice noodles with the sauce and toss for about 2 minutes.

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

Finish by squeezing lime juice over the mixture and toss to combine.

Serve hot, garnished with extra basil and lime wedges.