Prepare Noodles:

1. In a large pot, boil:
   • 150 g Dry Broad Rice Noodles.
2. (While waiting you can chop onions and garlic and gather the ingredients for sauce.)
3. When tender (but not overcooked, drain, but don't rinse.
4. Mix with a little oil (to prevent sticking), and set aside on a plate.

Prepare Egg:

1. In the same pot (don't bother cleaning), beat together, then heat (scraping bottom of pan) until almost solid:
• 5 g Corn Starch.
• 4 Eggs.
2. Set aside.

Prepare Sauce:

1. In the same pot (don't bother cleaning), fry:
   • 15g Olive Oil.
   • 1 small Onion (chopped fine).
   • 4 clovesGarlic (crushed and chopped).
2. On a low heat, mix in:
   • 100g Crunchy Peanut Butter (unsweetened, 100% peanut).
3. When peanut butter has melted, add:
   • 10g Molasses.
   • 10g Sriracha Sauce.
   • 10g Fish Sauce.
   • 10g Soy Sauce.
   • 10g Lime Juice.
   • 10g Vinegar.
   • 20g Ketchup (French's or Heinz).
   • 60g Tamarind Sauce (spicy).

Finish:

1. Over a low heat, add:
   • Water if sauce is too thick.
   • Noodles (mix with sauce and make sure it is hot before adding other ingredients.
   • Spinach.
   • Peppers (slices or squares).
   • Scrambled eggs, cut into small pieces.
   • Small slices of Cooked White Chicken or dou fu.
2. Top with Crushed Peanuts, and serve. (The plates that the noodles and eggs were saved on can be used.)