Whisk together Light Soy Sauce, Thai Dark Soy Sauce (Si-io Dam), Oyster Sauce, Fish Sauce, Palm Sugar and about 2 tablespoons of Water until the sugar is dissolved; set the sauce aside.
Gently separate and loosen the Fresh Wide Rice Noodles (Sen Yai); if they’re cold or stuck together, warm them briefly or run under warm water so they become pliable but not mushy.
Thinly slice the Pork against the grain and toss with a pinch of Ground White Pepper and a little of the prepared sauce to coat.
Trim the Chinese Broccoli (Gai Lan), cutting stems into 1–2 inch pieces and keeping leaves separate; finely mince the Garlic.
Heat a wok or large skillet over high heat and add about 1–2 tablespoons of Neutral Oil until shimmering.
Add the pork and stir-fry until it’s mostly cooked through and beginning to brown, then add the garlic and stir another 20–30 seconds until fragrant.
Push the pork to one side of the wok, add the noodles, pour the sauce over, and toss everything together vigorously; add the broccoli stems now so they have time to soften, and a splash of water if the noodles need loosening.
Make a well in the center, crack in the Large Eggs, scramble briefly until just set, then mix them through the noodles along with the broccoli leaves; allow a bit of char to form on the noodles for authentic flavor.
Taste and adjust seasoning with more sauce or a pinch of pepper if needed, then serve hot so the noodles stay glossy and slightly smoky.
