First things first, make sure all your ingredients are ready to go. Thinly slice the chicken, mince the garlic, and cut the Chinese broccoli into 2-inch pieces. Gently separate your fresh wide rice noodles to prevent them from clumping later on. In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper (if using) for the sauce, then set aside.

Heat 1 tablespoon of neutral oil in a large wok or a 12-inch non-stick skillet over medium-high heat until shimmering. Add the sliced chicken and stir-fry for 3-5 minutes until it's cooked through and lightly browned. Remove the chicken from the wok and set it aside.

Add another 0.5 tablespoon of oil to the wok. Crack the eggs directly into the hot pan and quickly scramble them, breaking them into small pieces. Cook for about 1 minute until just set, then remove them and set aside with the chicken.

Add the remaining 1.5 tablespoons of oil to the wok. Toss in the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it. Add the Chinese broccoli and stir-fry for 2-3 minutes until it's vibrant green and tender-crisp. You want a bit of a bite left.

Push the broccoli to one side of the wok. Add the separated rice noodles to the empty side, letting them sit for about 30 seconds to get a little char. Pour the prepared sauce mixture evenly over the noodles and broccoli. Add the cooked chicken and scrambled eggs back into the wok.

Using a spatula or tongs, aggressively toss and stir-fry everything together for 2-3 minutes. Make sure the noodles are evenly coated with the sauce and have absorbed all that delicious flavor, getting slightly caramelized in spots. Serve immediately and enjoy your homemade Pad See Ew!