If you are using dried wide rice noodles, soak Brown Rice Pad Thai Noodles (1 pound) in warm water for at least 30 minutes. Drain well.
Pour Cooking Oil (1 tablespoon) over the noodles (fresh or previously dried). Toss the noodles with your fingers to coat them in the oil.
Cut the Boneless, Skinless Chicken Breast (6 ounce) into bite-sized pieces.
Marinate the chicken in Soy Sauce (1 tablespoon) and Corn Starch (1 teaspoon) for 15 minutes.
Prepare the sauce by combining Dark Soy Sauce (2 tablespoon), Soy Sauce (1 tablespoon), Oyster Sauce (2 teaspoon), Rice Vinegar (1 teaspoon), and Brown Sugar (2 teaspoon). Set aside.
Heat Cooking Oil (1 tablespoon) in a wok over medium-high heat. Add the chicken and stir-fry until fully cooked. Remove from wok and set aside.
Cut the Chinese Broccoli (4 stalk) horizontally into 1 1/2 inch pieces.
Add Cooking Oil (1 tablespoon) to the wok, followed by the Garlic (3 clove), and Chinese broccoli. Stir-fry until the stems of the Chinese Broccoli are slightly soft, 1 - 2 minutes.
Push the Chinese broccoli to the side of the wok, then add Cooking Oil (1 tablespoon) to the wok.
Pour the Egg (2) into the middle of the wok. Leave the eggs untouched for about 20 seconds to allow the bottom to set, flip, then scramble the eggs.
Remove the eggs and Chinese broccoli from the wok.
Add Cooking Oil (2 tablespoon) to the wok, then turn up the heat to high.
Add the rice noodles to the wok, spreading them out in a single layer.
Stir the sauce, then pour the sauce over the noodles. Stir-fry the noodles, coating them evenly in the sauce.
Return the chicken, Chinese broccoli and egg to the wok. Toss to combine all ingredients, then transfer to a serving plate.
Serve immediately with Chili Powder (to taste), if using, and enjoy!