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Thai Wide Rice Noodles - Thai Pad Si-iew 

3-5 cloves garlic, minced
1 egg, beaten
1 T tapioca starch
1 T rice wine
1 T fish sauce
3 T sweet dark soy sauce
2 T oyster sauce
1 T palm sugar
1 t sesame oil
1 t freshly ground black pepper
1 T freshly ground ginger
1 T chopped green onions
1 T chopped shallots (or small red or purple onions)
1 T thinly sliced Thai chile peppers (optional)

Marinate 8 ounces of thinly sliced beef in the above marinade for about an hour.

8 ounces fresh wide rice noodles
1 T fish sauce
1 T palm sugar
2 T oyster sauce
2 T sweet dark soy sauce
1 c broccoli florets
1/2 c coconut milk (optional)

Cook the noodles until tender, in warm water, then put in cold water to halt the cooking process. Heat a wok and a little oil to stir fry the marinaded beef until it just begins to cook (this happens quickly). Add the noodles and the remaining ingredients, and stir until blended and heated through. Taste the sauce for balance of flavors, adjust for sweet with a salty tang. Serve on a warm plate accompanied by rice, the usual Thai table condiments, ground Thai chili powder and sugar.