PAD THAI

1/2 Package Thai-style rice noodles or enough for 2-3 people (medium size noodle - not vermicelli) Boil water, drop the noodles in, turn off the stove and watch closely - it only takes a few minutes and you don't want the noodles to mushy
1 1/2 C raw chicken breast or thigh meat, sliced thin and seared in a pan
2-3 C fresh bean sprouts
Optional: 2 eggs - scrambled neglectfully (let them sit in the pan a while) and then chopped up
3 green onions, sliced ultra thin (grow them in your garden - it's almost impossible to kill green onion)

Throw this all into my special mish-mash SAUCE:
Hot but not boiling on the stove (preferably in a big wok)
1/3 C water
2 T tamarind paste
2 T fish sauce
1 T sweet chili sauce
2 t ground fresh chili paste (try Sambal Oelek)
4 T ketchup
3 T crunchy peanut butter (you know the sauce is ready when the peanut chunks are free from the smooth part)

Shake and Bake Tofu is also yummy with this... and of course fresh prawns!
Top with more green onion and crushed unsalted peanuts