1. Cut chicken thigh into bite sized pieces and marinate with soy sauce, oyster sauce, cornstarch and 1 tsp of oil.
2. Combine sauce ingredients: 2 tbsp light soy sauce, 1.5 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp palm sugar (or brown sugar), and 1/2 tsp white pepper.
3. Mince garlic and prep Chinese broccoli by separating the stem from the leafy portion. Slice each into bite sized pieces.
4. Heat 2 tbsp oil in a hot wok until smoking and sauté chicken for 4-5 minutes until seared and about 80 percent cooked through.
5. Remove the chicken and add 1 tbsp oil to the wok. Sauté garlic with sliced broccoli stem and stir fry for 1-2 minutes before adding the leafy portion.
6. Once the leafy portion is wilted, move the contents to the side of the wok, add 1 tbsp of oil, and fry 2 eggs. Mix to scramble and set aside.
7. Add 2 tbsp oil to the hot wok and combine rice noodles with the sauce. Once combined, incorporate the chicken and broccoli stir fry and gently stir for 1-2 minutes.
8. Enjoy with sliced Thai chillies and vinegar.
