Thai noodles

1 Packet egg noodles
3-4 Tbsp. oil for stir-frying
1/4 cup raw or dry roasted unsalted peanuts, ground or roughly chopped with a knife
8-12 medium or large tiger prawns, OR 1 cup medium-firm tofu, cubed and tossed with 1 Tbsp. soy sauce
1 egg (omit if vegan)
2-3 Tbsp. white wine (or white cooking wine or sherry) OR substitute chicken or vegetable broth

PASTE:
1 red or green chili (de-seeded if you prefer less spice)
3 cloves garlic, minced
1 thumb-size peeled piece of galangal (or ginger), grated
2 Tbsp. fish sauce - Vegetarians substitute 3 Tbsp. soy sauce
juice of 1/2 lime

FRESH HERBS:
1/2 to 1 loosely-packed cup basil leaves, roughly chopped
1/2 cup fresh chives, chopped into small pieces
3 spring onions, sliced
1 loosely-packed cup fresh corriander, roughly chopped
optional: 1 cup bean sprouts

---

Boil the noodles until cooked or nearly cooked (they will be fried later).
Then rinse briefly with cold water to keep from sticking. Set aside.
Mince the paste ingredients well and stir together in a cup. Set aside.
Wash, rinse, and chop/slice fresh herbs. Set aside.
Heat up wok or large frying pan for 1 minute (medium-high heat). Add oil and swirl around.
Add 1/2 the paste plus the prawns or tofu. Also add 2 Tbsp. or broth.
Stir-fry for 1-2 minutes until shrimp are pink and plump, or tofu is warmed through and fragrant.
(If wok or pan becomes dry, add another Tbsp. or two of wine or broth.) Now clear a space in the center of the wok or pan.
Break egg into wok or pan and quickly stir with a spatula until egg is cooked (like scrambled eggs).
Push eggs and other ingredients aside and add 1 more Tbsp. oil to the bottom of the wok or pan.
Now add the noodles plus all the [remaining] paste and stir fry one minute, or until noodles are cooked.
If not spicy enough, add more fresh chili, or a little chili sauce and toss well to incorporate.