First in a small bowl, mix together your chicken marinade. Marinate your sliced chicken thighs for 10 minutes.
Meanwhile, soak your rice noodles in warm hot water (not boiling water) for 10 minutes. Strain the noodles but reserve the noodle water for later.
In another bowl, whisk your eggs.
Then in a non-stick pan set over medium heat, add cooking oil, followed by sliced chicken and garlic. Cook until chicken is ¾ of way cooked.
Next pour in your whisked egg and stir it around. It's okay if the eggs break into very small pieces or large pieces. It's up to your preference.
Then add in your bok choy or leafy greens. Cook for 2 minutes until they have wilted.
Next add your strained rice noodles along with ½ cup of the rice noodle water.
Season the noodles with oyster sauce, soy sauce, dark soy sauce and sesame oil.
Give it a very good mix and let the noodles cook for 5-7 minutes until they are soft but chewy and springy!
Combine vinegar and chili together
Serve with some chili vinegar and enjoy!