So - recipe 1 is for a dish called Rhad Na/Lad Na/Rad Na/Lard nar (lot of names all mean same really) Its basically noodles in gravy.
Transcribed from my very badly written short hand.
Chinese broccoli or broccoli, leaves separated from stalks and chopped (you can use both the stalks and leaves/heads)
2-3 TB thick black soy sauce
2 TB corn starch
1 TB salty soy beans
1/2 lb Chicken, Pork, Fried Gluten or Fried Tofu, chopped into small even pieces
Prik Nam Som (small green and red chilies chopped with garlic in vinegar)
Sen Mee Noodles - (thin dried vermicelli rice noodles) 3/4 of a package
Ground white pepper
sugar
Soy Sauce/Nam Plaa (Fish Sauce)
2 cups Water or Chicken Broth
1-2 cloves garlic, minced
vegetable oil
Directions:
Soak noodles in warm water for one hour (only if using dried noodles!), then stir-fry in hot vegetable oil in a large wok (preferably nonstick) with about 1 TB of the thick soy sauce, until sauce is evenly distributed and noodles are a medium brown color. Stir continuously and briskly while cooking to prevent sticking. Set aside.
In a separate large skillet or wok, sautee the garlic in 1-2 TB vegetable oil. Add your meat/gluten/tofu, then broccoli stalks, then the water or broth, then 1 TB black soy sauce, 1/2 TB salted soy beans, 1 TB soy sauce or fish sauce (or 1/2 TB of each) and if desired, 1/2 TB oyster sauce.
Dissolve 2 TB cornstarch in warm water, stirring well, then add to wok. Mix well. Add white pepper and a dash of sugar.
Add broccoli leaves and mix until sauce becomes thick. Serve the gravy mixture over the noodles, and serve with the "prik nam som" (vinegar chili peppers) and white pepper.