In a bowl, mix the fresh wide rice noodles with dark soy sauce until evenly coated.

Blanch the Chinese broccoli and sliced carrots in boiling water for 30 seconds, then remove them from the water.

Heat oil in a pan over medium heat, then cook the chicken until fully cooked. Remove the chicken and set it aside, leaving the oil in the pan.

Add garlic to the same pan and sauté until golden brown and fragrant.

Break the eggs into the pan and scramble them until fully cooked.

Add the wide rice noodles into the pan along with oyster sauce, white pepper, white sugar, and rosdee seasoning powder. Stir well and cook until the noodles are soft.

Add the previously cooked vegetables and chicken to the pan. Stir everything together to combine, then serve immediately. Enjoy!