Pad si yew -- fried river noodles with chicken and dark soy. From Vatch's Thai Street Food, this recipe originally called for beef. I also used baby bok choy, red peppers, and carrots instead of broccoli, increasing the overall amount of vegetables. I used fresh rice noodles--one of my favorite things in the world--but even if you only have the dried, this recipe is quick and delicious. Pad Si Yew 1 Tbs vegetable oil 2 cloves of garlic, minced 1/2 lb boneless skinless chicken thighs, thinly sliced 1 egg 8 oz wide rice noodles (sen yai) 3 heads baby bok choy, rinsed well and slivered 1/2 red pepper, sliced into bite-size pieces 2 carrots, peeled and thinly sliced 1 tsp dark soy sauce 1 Tbs light soy sauce pinch of sugar 2 Tbs fish sauce chili-garlic sauce (optional but tasty) In a large wok or frying pan, heat the oil and fry the garlic til light brown. Add the chicken and stir fry over high heat to seal in the juices. Push the chicken to the sides of the pan and add the egg, stirring quickly til it is lightly scrambled. Add the noodles to the pan, tossing them quickly so they don't stick (to the pan and to each other). Next, add the vegetables and cook for one minute. Then add the soy sauces, sugar, and fish sauce (and chili sauce, if using). Mix well and serve immediately.