Pad thai
There are almost as many recipes for pad thai out there as there are Thai restaurants. Here's mine.

200 g chicken breast, sliced thinly
125 g firm tofu, sliced into cubes
1 egg
125 g rice stick noodles
peanut oil
2 green onions, chopped
1 tbsp grated fresh ginger
1 small red chili, sliced
large handful of fresh bean sprouts
2 tbsp fresh coriander leaves
1/4 tsp white sugar
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp soy sauce
drop of sesame oil
coarsely ground peanuts
lime wedges

In a hot wok, stir-fry the tofu cubes in a small quantity of peanut oil until browned. Remove from wok and set aside. Stir-fry chicken pieces until cooked through and browned. Remove from wok and set aside. Mix the sugar, lime juice, soy sauce, fish sauce, and sesame oil together in a small bowl. Adjust quantities to suit individual taste. Meanwhile, cook rice stick noodles in boiling water for about 1½ minutes. Drain into a colander, making sure all water is removed. Heat more peanut oil in the wok and add noodles. Allow to brown slightly. Move the noodles to the periphery of the wok and scramble the egg in the centre. Return the cooked tofu and chicken to the wok. Add the ginger, chili pepper, green onion, bean sprouts, and coriander leaves. Stir-fry briefly, until heated through. Add sauce and stir until evenly distributed. Serve immediately, or allow to cool before packing in a bento. When ready to eat, garnish with the coarsely ground peanuts and a lime wedge.