Boil a large pot of water over high heat. Add flat rice noodles and cook for 2-3 minutes until slightly undercooked, then drain and rinse under cold water.

In a medium bowl, whisk together soy sauce, oyster sauce, and dark soy sauce until well combined. Set aside.

Heat a large pan or wok over medium-high heat, add oil, then sauté minced garlic for about 30 seconds until fragrant.

Add sliced chicken breast to the pan and stir-fry for 3-5 minutes until cooked through and lightly browned.

Toss in sliced bell peppers and zucchini, stir-frying for another 2-3 minutes until crisp-tender.

Add prepared noodles and sauce mixture to the pan. Toss for 2-3 minutes to allow flavors to combine.

Remove from heat, drizzle with chili oil vinegar, fold in Thai basil leaves, and serve immediately with lime wedges.