Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the sliced red bell pepper, broccoli florets, sugar snap peas, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the vegetables.

Add the cooked rice noodles to the skillet. Pour in the soy sauce, oyster sauce, fish sauce, chili paste, and sugar. Toss everything together until well combined and heated through, about 2-3 minutes.

Remove from heat and stir in the chopped basil. Serve hot with lime wedges on the side.