Ingredients:

• 8 ounces uncooked flat rice noodles (pad Thai noodles)
• 2 tablespoons dark brown sugar
• 2 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon Sriracha or chili garlic sauce
• 3 tablespoons canola oil
• 1 cup (2-inch) green onion pieces
• 8 ounces peeled and deveined large shrimp
• 5 garlic cloves, minced
• 1 cup fresh bean sprouts
• 1/4 cup chopped unsalted dry-roasted peanuts
• 3 tablespoons thinly sliced fresh basil

Directions:

1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

http://browniesfordinner.com/2010/05/11/easy-pad-thai/

         Ingredients:

• 2 teaspoons vegetable oil
• 2 tablespoons Thai yellow curry paste+
• 2 chicken breast fillets, sliced
• 1 x 400ml can coconut milk
• 1 cup (250ml) chicken stock
• 150g green beans, trimmed and sliced
• 115g baby corn, halved
• 2 teaspoons fish sauce
• 125g cherry tomatoes, quartered
• ¼ cup basil leaves
• lime wedges and steamed jasmine rice, to serve

Directions:

Heat the oil in a large saucepan over high heat. Add the curry paste and cook, stirring, for 1–2 minutes or until fragrant. Add the chicken and cook, stirring, for 2–3 minutes. Add the coconut milk and stock and bring to the boil. Reduce the heat to low and cook for 4–5 minutes or until slightly thickened. Add the beans and corn and cook for 3–4 minutes or until tender. Remove from the heat and stir through the fish sauce, tomato and basil. Serve with lime wedges and steamed jasmine rice. Serves 4.

+ Yellow curry is mild and aromatic. You can use red or green curry paste; green is hot and sweet while red is milder and less pungent.

http://www.donnahay.com.au/recipes/onepot/poultry/thai-chicken-and-bean-curry