Phad thai

A great Thai standby, easy and quick if you have the ingredients

For 2
Oil (eg ground nut) for frying
100g medium rice noodles (ie 50g per person)
2 spring onions, split lengthwise and cut into 1 inch lengths (plus 2 more split lengthwise for garnish)
1 clove garlic, finely chopped
1 tsp tamarind paste
3 tbsp Thai fish sauce
juice of 1/2 lime (keep rest for garnish)
100g cooked chicken meat (or cooked prawns)
50g beansprouts (more for garnish)
salted peanuts, finely chopped (for garnish)

1. Soften the noodles by pouring boiling water over them in a bowl and leaving to stand for about 8 minutes.
2. Mix up the tamarind sauce, fish paste and lime juice in a small bowl.
3. (You can run them under cold water after that, drain and toss them in a little oil so they dont stick together.)
4. In a wok over a high heat get the oil to sizzling temperature.
5. Stir fry the spring onions and garlic, for 30 secs.
6. Add the chicken/prawns and stir fry briefly.
7. Add the noodles then the tamarind mixture, then beansprouts. 
8. Keep stirring until all warmed through.
9. Serve in the centre of the plate, and garnish each plate with a spring onion, a lime wedge and a small pile of peanuts and one of beansprouts.

Alternatives:

• To be really authentic, add 1 tsp sugar to the tamarind mixture (but works without to my taste)
• Add a carrot, chopped into matchsticks, and cook with the onions
• Add a small egg to the wok after frying the veg and stir fry until cooked like broken up omelette
• Add a little chopped chilli if you prefer it hot. Thais usually serve raw chilli separately cut up in rice vinegar, as a condiment.