1. Boil chicken backs in 5 cups water for 25 to 30 minutes. Season with salt.

2. Strain the chicken stock and discard the bones.

3. Soak dried mushrooms in water for 20 minutes.

4. De-stem and slice thinly when expanded to double in size. Set aside.

5. Soak bean thread noodles in water until soft.

6. Drain and cut into 6 inch lengths with scissors. Set aside.

7. In a deep nonstick pan over medium heat, saute garlic, in oil until lightly browned.

8. Add onion, cook for 1 minute.

9. Add sliced chicken, mushrooms, carrots, annatto water, fish sauce and a little salt and pepper.

10. Cook for about 8 minutes or until mushrooms are cooked.

11. Add 2 to 3 cups chicken broth.

12. Bring to a boil, correct seasonings to taste.

13. Add the drained bean thread noodles.

14. Cook for about 8 minutes, stirring gently until liquid has been absorbed and noodles are tender. Be careful not to mash noodles when stirring.

15. Add sweet peas and sliced green onions just before noodles are cooked.

16. Serve and enjoy.