Bring a pot of water to a boil.
Add the bean sprouts and blanch for 30 seconds. Remove from the water and set aside in a colander to drain.
Either blanch the rice pin noodles in the water until softened enough to separate or microwave briefly (1-2 minutes) until softened.
In a small bowl, whisk together the fish sauce, palm sugar, dark soy sauce, and soy sauce. Set aside.
Place the vegetable oil in a large wok or pan over medium high heat.
Add the garlic and cook just until fragrant, about 30 seconds to 1 minute (I sometimes add a couple extra cloves of minced garlic and fry until golden, then set aside to top as a garnish for more flavor).
Add the marinated chicken and cook, stirring occasionally, until golden and cooked through.
Toss in the softened rice pin noodles and the sauce to thoroughly coat.
Once the sauce thickens to coat the noodles and everything is heated through, toss in the blanched bean sprouts and garlic chives.
Once combined, remove from heat and serve immediately with a fried egg, green onion slices, ground peanuts, fried garlic, and chili sauce.