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Drop the dried wide rice noodles in a bowl of warm water and let them soak for 10 minutes. Start the rest of the recipe while they soak. They will be ready right when you need them.
Heat the oil in a wok or large skillet over high heat. Add the sliced chicken in a single layer and cook through, stirring to break up clumps, 2 to 3 minutes.
Add the broccolini and stir-fry until starting to soften, 1 to 2 minutes. It should stay bright green with some bite.
Crack the eggs into the pan. Let them set for a few seconds, then scramble and cut into bite-sized pieces with the spatula. Stir everything together and push to one side to make room for the sauce.
In the empty side of the pan, add the oyster sauce and let it cook for 30 seconds. Add the soy sauce and let cook another 30 seconds. Add the molasses and let cook 30 more seconds. Add the fish sauce. Let the sauce boil up.
Add the smashed garlic and brown sugar. Stir to dissolve the sugar into the bubbling sauce.
Drain the soaked rice noodles and add them to the pan along with the ½ cup of water. Toss to combine. Cook, tossing occasionally, until the water is fully reduced and the noodles have absorbed the sauce into a glossy coating, 3 to 5 minutes. Serve immediately straight from the pan.