This is a simplified (and somewhat westernised) version of the classic Thai street food.
2-3 cloves of garlic, finely chopped
3 chicken breasts (or thighs), diced
1 pack of pak choi or tenderstem broccoli
2-3 nests of rice noodles
neutral oil (sunflower or vegetable)
For the sauce
2 tablespoons of oyster sauce
2 tablespoons of dark soy sauce
2 teaspoons of sugar
2 teaspoon of regular soy sauce or tamari
2 teaspoons of white vinegar
splash of water
Heat a splash of oil in the wok on medium/high heat. Add the garlic for about one minute, wiggling the wok to avoid browning. Add the chicken and cook for 5-10 minutes. Boil the water and cook the noodles as the package states. Mix the sauce together.
When the chicken is cooked, add the pak choi or broccoli and cook for a few minutes. Remove all the content from the wok into a bowl or plate.
Add another splash of oil and fry/scramble the eggs. Scrape the eggs into the bowl with the rest of the ingredients.
Add the noodles to the wok and cover with the sauce and stir. Return the other ingredients to the wok and cook.