1. Prepare the rice noodles according to package directions; rinse under cold water, then drain and transfer to a bowl. Drizzle the noodles with 1 Tbs. of the vegetable oil and toss to coat; set aside.
2. In a small bowl, combine the oyster sauce, soy sauce, sugar, fish sauce, and rice vinegar.
3. Heat another 1 Tbs. of vegetable oil in a wok or extra-large skillet over medium-high. Add the broccoli and cook, stirring occasionally, 5 minutes. Add the remaining 1 Tbs. of oil and cook the chicken until golden brown, 2 to 3 minutes. Push the chicken and broccoli to one side of the pan and add the eggs, using your spoon to quickly scramble them, then stir everything together.
4. Add the prepared noodles to the pan and pour the sauce over the top; stir to combine. Cook 2 more minutes, or until the noodles get slightly caramelized and the chicken is cooked through. Serve with lime wedges, if desired.