Begin by boiling water in a large pot. Once bubbling, add the wide rice noodles and cook according to package instructions, typically 5-7 minutes until al dente. Drain the noodles in a colander and rinse under cold water briefly to prevent sticking.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Allow the oil to shimmer, which indicates it's hot enough for cooking.

Add sliced boneless, skinless chicken breast to the hot skillet, sauté for about 5-7 minutes until browned and cooked through, checking that it reaches an internal temperature of 165°F (75°C). Remove from skillet and set aside.

In the same skillet, add minced garlic, chopped red bell pepper, broccoli florets, sliced carrot, and snap peas. Stir-fry these vegetables for about 3-4 minutes until tender-crisp and fragrant.

Return the cooked chicken to the skillet with the sautéed vegetables. Add the drained noodles and toss gently to incorporate ingredients.

Pour in the soy sauce, oyster sauce, fish sauce, chili paste, and sugar, stir-frying for an additional 2-3 minutes until evenly coated.

Remove from heat and stir in the chopped green onions and fresh basil leaves. Serve hot, garnished with lime wedges.