Prepare the noodles first by following the instructions on the package. I usually place them in a bowl and add enough cold water to cover them and let them rest for 1 hour or until noodles are pliable but not soft. Drain well in a colander. They will change color from translucent to white.
In a small bowl toss the chicken with the tsp of peanut oil and soy sauce together, making sure the chicken is coated in the oil and soy sauce. This will ensure the chicken separates nicely when cooking and seasons it a bit.
Mix all the ingredients for the sauce together in a bowl and set aside.
Start by adding 2 tbsp of the peanut oil to the wok and heat it really well. Add the chicken and cook just until done, about 2 to 3 minutes. Remove the chicken from the wok and set side. Wipe away any excess liquid that's left in the wok with paper towels.
Add the remaining 1 to 2 tbsp of peanut oil to the wok, then immediately add the minced garlic before the oil gets too hot. This will prevent the garlic from burning as soon as it hits the wok. Saute the garlic for about 30 seconds just until the garlic starts to get aromatic and turns golden.
Add the eggs, break the egg yolks then let it sit for about 15 seconds before starting to scramble them briefly.
Add the broccoli and toss to coat with the oil and the egg. Cook briefly for about 15 seconds.
Add the prepared noodles to the wok, the prepared sauce and the brown sugar to the pan. Turn the heat up and start tossing the noodles to coat evenly in the sauce. Spread the noodles over the entire surface of the pan, and let them sit without stirring or tossing for about 30 seconds. This will ensure you get some nice charred marks on the noodles, which will give them a nice toasty flavor. Flip the noodles and again let them sit cook for another 30 seconds to char the other side. Toss the chicken back in.
Remove from wok and serve with immediately. Sprinkle with some red Thai chiles if preferred.