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id	pad-thai
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ingredients	1 onion (chopped)<br/> 1 clove garlic (chopped)<br/> 1 chilli (chopped)<br/> 100g chicken shredded<br/> 1 egg<br/> juice of 1 lime<br/> 150g rice noodles (cooked)<br/> 100g bean sprouts<br/> fish sauce (2 teaspoonfuls) small handfull of crushed roasted peanuts tamarind paste - one spoonful<br/>
instructions	We often use this as a leftovers dish, using the remains of yesterday's roast chicken. The quantities are approximate and you can replace the chicken with tofu for a veggie version. You can also add greens such as mange tout or julienne strips of pepper and carrot if you wish. </p><p> First, cook the rice noodles. Fry the onion, garlic and chicken in a wok. Then add the fish sauce and lime juice, throw in the rest of the ingredients except the roasted peanuts, stirring quickly till the egg is cooked. </p><p> Ladle out onto plates and sprinkle with peanuts.
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