Bring a large pot of water to a rolling boil. Add the wide rice noodles and cook until al dente, about 7-9 minutes. Drain and rinse briefly with cold water.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.

Add 2 tablespoons of minced garlic to the hot oil and sauté for about one minute until fragrant and golden.

Introduce your chosen protein to the pan and stir-fry for 3-5 minutes for chicken or 2-3 minutes for shrimp until thoroughly cooked.

Toss in mixed vegetables and stir-fry for about 2 minutes until they are vibrant and tender-crisp.

Lower the heat slightly, add the prepared noodles, and pour in soy sauce, sugar, and chili paste. Stir for 2-3 minutes until well-coated.