Ingredients (servers 1 to 2)

2 tbsp cooking oil (soybean, palm, vegetable or sunflower oil)

2 cloves of garlic, crushed and chopped

70g sliced chicken thigh (or prawn)

30g firm tofu, sliced into small pieces

30g bean sprouts (or cabbage, carrot)

10g chinese chives or spring onion (cut into 1.5 inch pieces)

70g thai rice noodles

1 egg

1½ tbsp oyster sauce

1 tbsp fish sauce

1 tbsp sugar

1/4 cup water

2 tbps tamarind juice (or vinegar)

½ tsp ground dried chili pepper

2 tbsp peanuts

Cooking method:

Pour the oil in the wok on a medium heat. Add tofu, fry until lightly golden

Add the chicken, stir until browned, then add garlic, fry until fragrant.

Crack eggs into hot oil, and cook until firm. Stir together well for 10 seconds. Remove and set aside.

Add the noodles and water, season oyster sauce, fish sauce, sugar, dried chili pepper, tamarind juice and stir until tender. Adjust seasonings to taste.

Add bean sprouts and Chinese chives, mix until everything is done.

Tip: The taste shoud be sweet, salty, spicy and sour. If not enough flavor you can add seasoning to your own taste.

My comments:

The peanuts should be crushed and springled on top of the meal.

I usually use both bean sprouts and a bit of carrot.

It is recommened to mix water, oyster sauce, fish sauce and the spices together before putting the noodles in the pan. They need just a moment of time (remember to stir constantly).

At the last point everything is mixed together.