Prepare the shrimp by peeling and deveining them. Cut all the vegetables into bite-sized pieces and wash them thoroughly. Set aside.

Heat a wok or large skillet over medium heat and add the vegetable oil. Once hot, add the chopped garlic and sliced chilies. Stir-fry until fragrant, then add the shrimp.

Stir-fry until the shrimp are cooked through. Add the Chinese broccoli, cabbage, and carrots.

Stir-fry until the vegetables are just tender. Add the wide rice noodles, sugar, and oyster sauce.

Stir-fry everything together until the noodles are cooked and well combined. Add the fresh green peppercorns and Thai basil leaves. Toss to combine, then transfer to a plate. Garnish with thinly sliced red chili if desired and serve.