Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion, and stir-fry for about 1 minute until fragrant.

Add the sliced red bell pepper, broccoli florets, and snap peas 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 them with the vegetables.

Add the cooked rice noodles to the skillet. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Pour the sauce over the noodles and toss everything together until well combined and heated through.

Stir in the chopped basil leaves and remove from heat. Serve immediately with lime wedges on the side.