Tweaked the ingredients. Packages are 24oz of noodles, but I kept the sauce the same. Use ALL the leaves and tiny stems from a package (more than 3 cups). Added mushrooms and replaced meat with tofu

1 tablespoon oyster sauce
½ teaspoon sugar
2 teaspoons Thai soy sauce (or regular light soy sauce)
1 tablespoon Thai black soy sauce
1 teaspoon fish sauce
Freshly ground white pepper (to taste)

24oz fresh wide rice noodles
4 tablespoons vegetable oil
3 cloves garlic (sliced thinly)
>4 cups Chinese broccoli (cut into 2-inch/5 cm pieces)
4 large eggs (slightly beaten)
1 package Tiny mushrooms
1 package firm/extra firm tofu

Make all of it in 2 batches. Split the sauce in half.

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