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Wide rice noodles are stir-fried with Chinese broccoli and a sweet soy sauce in this Thai-Chinese crossover dish. Hearty and family-friendly, this satisfying noodle dish pairs perfectly with a protein of your choice.
Prepare the rice noodles according to package instructions, ensuring they are just tender, then drain and set aside. If using fresh noodles, gently separate them with oil to prevent sticking.
In a small bowl, mix together all the soy sauce, dark soy sauce, oyster sauce, and sugar to make the seasoning sauce; set aside for quick use during stir-frying.
Heat 2 tbsp of vegetable oil in a large wok over high heat until hot but not smoking. Add minced garlic and stir-fry for about 10 seconds until fragrant—do not let the garlic brown.
Add carrots, then Chinese broccoli stems first, stirring over high heat for 1 minute to maintain crispness. Add the leaves and cook for another 30 seconds.
Push vegetables to the side of the wok, add remaining oil if needed, and crack eggs into the space. Let eggs set for 10 seconds, then scramble lightly until just cooked.
Add rice noodles to the wok, gently tossing them with vegetables and eggs. Pour the prepared seasoning sauce evenly over the noodles and toss rapidly so sauce coats everything without breaking the noodles.
Continue stir-frying on high heat for 2–3 minutes, letting the noodles slightly char in spots for added smoky flavor, but monitor closely to prevent burning.
Sprinkle with ground white pepper and scallions, toss once more, and serve immediately while hot.
