Stir together the dark sweet soy sauce, light soy sauce, oyster sauce, and sugar in a small bowl until the sugar dissolves. Set it next to your stove — pad see ew cooks fast.

If using fresh rice noodles, gently separate the strands and bring them to room temperature. If using dried, soak in warm water until pliable but still firm, then drain well.

Heat a wok or large skillet over the highest heat until just smoking. Add 1 tablespoon oil, swirl, lay in the chicken in a single layer and let sit 1 minute undisturbed. Toss and stir-fry 2 more minutes until just cooked through. Add garlic; stir 30 seconds.

Add the broccoli stems first and stir-fry 1 minute, then add the leaves and stir-fry 1 more minute until wilted but bright green. Push everything to the sides of the wok.

Pour the beaten eggs into the cleared center and scramble until just set, about 45 seconds, then toss with the chicken and broccoli.

Add the noodles, sauce, and white pepper. Toss firmly with tongs, pressing the noodles against the hot surface so they pick up color. Stir-fry 2 to 3 minutes until glossy and a few edges are caramelized.

Slide onto a platter and serve hot, with chili flakes, chili vinegar, and extra sweet soy sauce on the side.