This Pad Thai is fantastic. It isn't spicy, so the kids like it, but you could always add some chiles if you like it hot. I usually serve it with Tom Ka Gai coconut soup, because that is also delicious.

1 package rice noodles, 12-16oz.
1 T oil, olive or vegetable
2 chicken breasts, sliced
1/2 cup sugar
1/2 cup white vinegar
1/4 cup fish sauce
2 T tamarind paste
3 cloves garlic, minced
2 eggs
1 bunch of green onions, chopped
1/4 cup unsalted peanuts
Paprika to taste
1/4 cup chopped cilantro
1 lime, cut into wedges

Soak rice noodles in tap water according to directions. 40 minutes in warm tap water usually works well for me. Don't let them get mushy. They will continue to soften in the pan later.

Heat oil in a large skillet over medium-high heat, add chicken and cook until chicken is no longer pink, about 5-7 minutes. Meanwhile, while chicken is cooking, stir together sugar, vinegar, tamarind, and fish sauce in a small pan over medium-high heat until boiling, then remove from heat.

After chicken is cooked, push it to the side of the pan, and cook the eggs and garlic on the other side, scrambling eggs as they cook. Add green onions, noodles, peanuts, and tamarind mixture, and stir to combine. If you want to, add another teaspoon of sugar, and a dash of salt.

Garnish with paprika and cilantro, and serve with lime wedge.