This is a signature dish from Thailand, but I cook a vegetarian version with tofu (instead of the usual prawns or pork).
I think the trick to this dish is to have everything to hand and chopped ready to go, so you're not scrambling around looking for the soy sauce or whatever!
Dice and fry a block of firm tofu. In a separate pan, toast some chopped peanuts. Set both aside. Fry two eggs in the tofu pan and form it into an omelette shape. Set aside and slice into strips.
Fry a sliced onion, two chopped garlic cloves, a 1" chopped piece of fresh ginger and thinly sliced red pepper. After a few minutes, add 1/4 cup peanut butter. Stir. Add the tofu, egg, handful of coriander and chopped spring onion & handful of bean sprouts (I didn't have any of these last two ingredients this evening, so I chopped up some asparagus instead.) Stir and cook for a couple of minutes. Meanwhile, in a cup, squeeze juice from a lemon, 2 tbsps soy sauce and pinch of brown sugar. Pour this mixture over the pan ingredients and warm through.
Serve with another handful of coriander and the toasted peanuts.
Serve with noodles if you are eating carbs.
x 
