Pad Si-iew

Si-iew (pronounce approximately "see yew") is the name for sweet dark 
soy sauce in the dominant local Chinese dialect. pad si-iew is a 
favorite lunch dish, a Thai version of fast food (and if you are on a 
diet and omit the coconut milk, not as fattening as a beefburger!)

marinade
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3-5 cloves of garlic minced 
1 medium duck egg, beaten (use chicken eggs if you can't get duck eggs) 
1 tablespoon cornstarch/cornflour 
1 tablespoon rice wine 
1 tablespoon fish sauce 
3 tablespoons sweet dark soy sauce 
2 tablespoons oyster sauce 
1 tablespoon palm sugar 
1 teaspoon sesame oil 
1 teaspoon freshly ground black pepper 
1 tablespoon freshly ground ginger 
1 tablespoon chopped green onions 
1 tablespoon chopped shallots 
1 tablespoon thinly sliced red prik ki nu (birdsey chilis - optional). 

Take about 8 ounces (250 grammes) of beef and slice it paper thin (if 
you don't fancy this try and persuade you butcher to put it through the 
bacon slicer...) and marinade the beef in the marinade for about an 
hour.

Ingredients
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marinaded beef (above) 
8 ounces sen yai (wide rice noodles) 

1 tablespoon fish sauce 
1 tablespoon palm sugar 
2 tablespoons oyster suace 
2 tablespoons sweet dark soy sauce 
1 cup broccoli florets 
half a cup of coconut milk (optional) 

cook the noodles until tender (andante I believe is the appropriate 
Italian word), in plain water, then put in cold water to halt the 
cooking process. 

Heat a wok and using a little oil stir fry the marinaded beef until it 
just begins to cook (because it is cut very thin, this is quite quick, 
so be careful not to overcook). Add the noodles and the remaining 
ingredients, and stir until blended and heated through. Taste the sauce 
for balance of flavours (it should be just on the sweet side with a 
salty tang). 

Serve with rice and the usual Thai table condiments (prik dong [chilis 
in vinegar], prik pom [ground red chilis] and sugar)