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Cook the rice noodles according to the package directions. Drain and toss with a little oil to prevent sticking. Set aside.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil.
Add minced garlic and sliced onion. Sauté for 1–2 minutes until fragrant and the onion starts to soften.
Add the sliced bell pepper, broccoli florets, and sliced carrot. Stir-fry for 3–5 minutes until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and chili paste. Taste and adjust heat or salt.
Add the cooked noodles to the skillet. Pour the sauce over the noodles and vegetables. Toss to combine and cook for 1–2 minutes until heated through.
Remove from heat and stir in fresh basil leaves. Season with salt and pepper to taste.
Serve immediately. If using protein, ensure it’s cooked beforehand and added when combining noodles.