Start by cooking the wide rice noodles according to the package instructions, which usually takes about 5-7 minutes. Once they are al dente, drain them in a colander and rinse under cold water to stop the cooking process. Set the noodles aside while you prepare the rest of the ingredients.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering, which should take about 1-2 minutes.

Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.

Introduce the sliced red bell pepper and trimmed green beans to the skillet, stir-frying them for 2-3 minutes until the vegetables are tender yet crisp.

If you're using protein such as shrimp, chicken, or tofu, add it to the skillet now. Cook for about 3-5 minutes until the protein is fully cooked and no longer pink.

In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Stir well for about 30 seconds until the sugar is dissolved.

Gently add the cooked noodles to the skillet, tossing everything together to ensure the noodles are well-coated with the sauce.

Stir in the fresh basil leaves and sliced Thai bird chilies into the noodle mixture, cooking for an additional minute.

Squeeze the juice of one fresh lime over the noodle mixture, tossing again to incorporate the zesty flavors evenly.

Once everything is well-mixed and heated through, plate your enticing Street Style Thai Drunken Noodles immediately.