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Soak the 8 ounces of wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside.
In a bowl, whisk together 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 2 teaspoons lime juice, and 1 tablespoon water until the sugar dissolves. Set aside.
Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the 4 minced garlic cloves and 2–3 sliced Thai red chilies. Stir-fry for about 30 seconds until fragrant. Add the 1 pound of chicken pieces to the wok. Stir-fry for 5–6 minutes until the chicken is cooked through and lightly browned.
Toss in the sliced onion, bell peppers, broccoli florets, and julienned carrot. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Add the softened noodles and stir-fry sauce to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce. Cook for another 2–3 minutes until the noodles are tender and the sauce has been absorbed.
Stir in the green onions and 1 cup of Thai basil leaves. Cook for an additional 1 minute until the basil is wilted.
Garnish with extra basil leaves and serve with lime wedges on the side. Enjoy immediately!