Start by cooking the wide rice noodles according to the package instructions, usually boiling in water for about 5-7 minutes until tender but still slightly chewy. Once cooked, drain the noodles and rinse them briefly under cold water to stop the cooking process. Set aside in a large bowl to keep them loose and prevent sticking while you prepare the stir-fry.

In a large skillet or wok, pour in 2 tablespoons of vegetable oil and heat over medium-high heat. Allow the oil to shimmer, indicating it’s hot and ready.

Carefully add 3 cloves of minced garlic to the hot oil, stirring constantly. Sauté for about 30 seconds, until the garlic becomes fragrant and lightly golden.

Toss in the sliced red bell pepper and trimmed green beans. Stir-fry these for 2-3 minutes, allowing the veggies to soften while retaining their color and crunch.

If you're including a protein such as chicken, shrimp, or tofu, add it to the skillet now. Stir-fry for an additional 3-5 minutes, until the protein is fully cooked through.

In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. Stir this mixture well until the sugar dissolves.

Add the prepared noodles to the skillet with the cooked vegetables and protein. Pour the sauce mixture over the noodles and gently toss everything together.

Stir in 1 cup of fresh basil leaves and 2-3 sliced Thai bird chilies. Cook for an additional minute, until the basil wilts.

Squeeze the juice of 1 lime over the cooked noodles, mixing thoroughly.

Remove the skillet from heat and transfer the Street Style Thai Drunken Noodles to a serving dish. Serve immediately while hot.