Start by boiling a large pot of water. Add the wide rice noodles and cook according to package instructions until just al dente, then drain and set aside.

In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, and crushed red pepper flakes.

Place your wok or skillet over medium-high heat and add vegetable oil.

Add minced garlic and sauté for about 30 seconds until fragrant.

Stir in the sliced bell pepper and broccoli florets. Cook for about 2-3 minutes until they start to soften.

Push the vegetables to the side and pour in the beaten eggs. Scramble them gently until just set.

Add the cooked noodles to the wok along with the prepared sauce. Toss everything together until the noodles are well coated and heated through.

Remove from heat and stir in the fresh basil leaves.