...my ancient Pad-Thai Recipe (a.k.a. Addendum to nish-pish...domestic goddess)

You'll need :
-- 3 cups flat rice noddles
-- 1/2 cup chicken meat (lamb if you prefer, but increase cooking time accordingly), sliced into small strips
-- 4 largish shrimp, 2 eggs
-- 1/3 cup soya bean curd (or paneer), cut into small slivers
-- 1 pickled white radish (i soak it in a half sugar/half vinegar solution), chopped
-- 1/2 cup cooking oil
-- 1 teaspoon garlic, chopped
-- 1 teaspoon shallots or onion chopped
-- 1 teaspoon ground dry red chilli or paprika (...more if you want it spicy)
-- 4 teaspoons sugar
-- 4 tablespoons fish sauce (vegetarians can use a light soy sauce instead)
-- 4 tablespoons vinegar
-- 1/2 cup bean sprouts
-- 1/3 cup spring onion, chopped to 1.5" pieces
-- 1 lime, for garnishing
-- 1/4 cup cabbage,sliced thinly for garnishing
-- 4 tablespoons roughly ground roasted peanuts (don't need so much really, but i love peanuts!)

Method
This is a fairly easy recipe. Fry the chopped garlic and onions till they turn light brown. Add chicken and fry until cooked. Pour in the shrimp, pickled white radish, soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dry red chilli and stir well. Pour in the noodles, stir-fry until mixed well, add spring onion, 3/4 of half a cup of bean sprouts (the remainder, use for garnishing) and stir-fry until cooked. Spoon onto platter. Garnish with ground roasted peanuts, bean sprouts, carrots, cabbage and sliced lime. I haven't made this in a bit though, so if you think you know better, go ahead and variate! (The trick however is to get the right consistency, the noodles have to be moist yet not curried!)