All ingredients ready? Let's begin!
Place the uncooked noodles in a large bowl and cover with room temperature water. Allow to soak for 10 minutes or until soft before draining.
In a medium bowl, add the fish sauce and soy sauce. Chop the chicken into strips or, if you prefer, bite-sized pieces. Place in the bowl with the soy sauce and fish sauce and leave to marinate while you prepare other ingredients.
Finely chop the cabbage or use a potato peeler to grate it.
Cut the carrots in half then into thin slices or you can grate the carrot too.
Cut and dice the tomatoes and set aside. Finely dice the green onions from the whites up and set aside.
Heat the oil in a large skillet over medium high heat until hot.
Add the chopped onion to the hot oil and cook for 3 minutes or until they turn translucent. Add the garlic and cook for another minute while stirring.
Add the pieces of chicken to the skillet and cook for 8 minutes or until the chicken is brown and cooked all the way through (if you have a meat or candy thermometer you can stick it into the middle of the chicken to check if it is fully cooked–cooked chicken should be at least 165F).
Crack the eggs into a bowl and whisk to separate.
Push everything in the skillet to one side. Add a little bit more oil if needed then pour in the beaten eggs.
Scramble the eggs around the skillet for 5 minutes or until mostly cooked, then scramble with the chicken and onion until the eggs are fully cooked, about another 2 minutes. Add the shredded cabbage and carrot and cook for 2 minutes.
Add the marinade from the chicken, the sugar, and pepper. Stir to mix.
Add the noodles and quickly toss them with the sauce and other ingredients until they are coated. Cook for 3-5 minutes or until the noodles are fully soft and cooked through.
Add the chopped tomatoes and green onions and toss to combine.
Remove from heat and evenly divide into four bowls.
Serve hot and enjoy!