Probably Thailand's most famous dish, pad Thai is an intriguing combination of sweet, sour, spicy, and nutty flavors. Tamarind liquid is available at most Asian grocery stores, or you can substitute 6 tablespoons lemon juice mixed with 2 tablespoons tomato sauce.

1. Soak the rice noodles in warm water for 20 minutes or until they have softened. Drain the noodles.

2. While the rice noodles are softening, prepare the other ingredients. Cut the chicken breast into thin strips about 2 inches long. In a bowl, combine the tamarind liquid, lime juice, fish sauce, ketchup, and sugar. In a separate bowl, lightly beat the eggs.

3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chopped shallots and stir-fry for about 2 minutes, until they begin to soften. Add the prawns, stir-frying quickly until they turn pink. Push to the sides and add the chicken in the middle of the pan. Stir-fry the chicken until it turns white, adding 1 tablespoon water or fish sauce or chicken broth to the pan if needed.

4. Add the lightly beaten eggs in the middle and gently scramble. Stir-fry briefly to mix the bits of scrambled eggs with the other ingredients. Add the sauce and bring to a boil.

5. Add the noodles, stirring continually. Cook for a minute, then stir in the mung bean sprouts and the ground chilies. Stir-fry for another minute to mix everything through. Taste and adjust seasonings, adding more salt, pepper, or fish sauce if desired. Garnish with the crushed peanuts before serving.