Pad Thai recipe..

Ingredients

•  Thai rice noodles (enough for 2 people)
• 12 to 16 small to medium raw shrimp without shell.
• 1 boneless chicken breast or 1 to 2 thighs* 
• 1-2 tablespoon soya sauce
• 5 green onions 
• 3 to 5 cloves garlic 
• 2 teaspoon ginger
• 1- 2 fresh red or green chilies (or as much or little as you like), finely sliced
• 2 egg
• 2 to 3 cups bean sprouts.
• 1/4 cup roasted peanuts chopped.
• 2 - 4 tablespoon vegetable oil
• Lime wedges for serving

Pad Thai Sauce: 

• 1 to 1 -1/2 tablespoon tamarind paste, to taste.
• 1/2 cup chicken stock
• 3 tablespoon fish sauce
• 1 and 1/2 tablespoon soya sauce
• 1/2 to 1 teaspoon chili sauce 
• 1/4 teaspoon ground white pepper

METHOD-

1. Gather the ingredients. Bring a large pot of water to boil, then switch off heat. Dunk in noodles and soak 3 to 6 minutes, or until noodles are limp but still firm and a little "crunchy". Drain and rinse thoroughly with cold water. Set aside.
2. Toss sliced chicken in 2 tablespoon soy sauce and set aside
3. In a small bowl or cup, combine all 'Pad Thai Sauce' ingredients (note that if your tamarind paste is very thick, only add 1 tablespoon; if thin/runny, add 1-2 & 1/2 tablespoons). Taste-test the sauce, looking for a very strong-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
4. Warm a wok or large frying pan over medium-high heat. Add 3 tablespoons oil and swirl around, then add the white parts of the onion (reserve green parts for serving), plus garlic, galangal/ginger, and chili. Stir-fry 2 minute.
5. Add chicken and stir-fry 2-3 minutes, or until opaque when cut through. Add shrimp and continue stir-frying 2 to 4 more minutes, or until shrimp are pink and plump.
6. Push ingredients aside, making room in the center of your wok/pan and crack in the egg. Stir-fry quickly to scramble (35 seconds to 1 minute).
7. Add the noodles and drizzle over 1/2 of the pad Thai sauce. Using two utensils and a gentle turning motion, stir-fry everything together. Keep heat between medium and high - you want it hot enough to cook the noodles, but not so hot that they'll burn. Add more sauce every 30 seconds to 2 minute as the pan/wok dries out. Continue stir-frying until sauce is gone and noodles begin to get sticky and 'glossy' and taste chewy ('al dente' (6 to 7 minutes).
8. Turn off heat. Fold in bean sprouts and taste-test. If not flavorful or salty enough, add more fish sauce. If too salty or sweet, add a drizzle more tamarind or a good squeeze of lime. If not spicy enough, add more chili sauce or fresh-cut chilies.
9. Sprinkle over the green onion, nuts, and coriander, and garnish with lime wedges (to be squeezed over before eating). Thai chili sauce can be served on the side for those who like it extra spicy.