Begin by boiling water in a large pot over high heat. Once the water is at a rolling boil, add the wide rice noodles and cook according to package instructions, generally about 8-10 minutes, until tender yet chewy. Drain the noodles and rinse them under cold water to stop the cooking process, then set them aside.

In a large wok or frying pan, heat 2 tablespoons of oil over medium-high heat until it shimmers. Swirl the oil around the pan to ensure even coverage.

Add minced garlic to the hot wok, sautéing for about 30 seconds until fragrant. Immediately add the diced chicken breast, stirring frequently for 5-7 minutes, until the chicken is fully cooked and turns golden brown.

Toss in your chopped bell peppers and broccoli, continuing to stir-fry for an additional 2-3 minutes until tender-crisp.

With the chicken and vegetables cooked, add the drained rice noodles to the wok. Pour in the soy sauce, oyster sauce, and chopped Thai chilies, stirring well to coat everything evenly. Cook for about 2 minutes.

Increase the heat to high for an additional 2 minutes of stir-frying to achieve a slight char on the noodles.

Finally, remove the wok from heat and fold in the fresh basil leaves. Stir until the basil wilts slightly, which should take about 30 seconds.