Soak the rice vermicelli noodles in room temperature water until they are fully limp, about 5-15 minutes. Drain and cut in half if you prefer shorter noodles.

For a spicy kick, place your chopped Thai chilies in a small bowl. Add vinegar to submerge the chilies, and let it sit while you prepare the noodles.

Heat your wok over high heat, add the neutral oil, and cook your chosen protein until nearly done. Remove it from the wok and set aside.

In the same wok, heat oil and add the minced garlic, stirring until the garlic turns golden and aromatic, about 30 seconds.

Crack in the eggs, break the yolks, and let them set halfway before scrambling them into the mixture.

Add in the soaked rice vermicelli and pour 1/4 cup of water over them. Toss everything together to combine.

Add soy sauce, Golden Mountain sauce, black soy sauce, sugar, and ground white pepper. Toss the noodles until the liquid is absorbed and they appear glossy.

If using meat, return the protein and any juices back to the wok, mixing well. Add more water a bit at a time if the noodles seem undercooked, but avoid overcooking.

Toss in the Chinese broccoli until just wilted, ensuring it remains bright green and crunchy.

Turn off the heat, plate, and serve with the chili vinegar on the side.