Yellow Curry Rice Noodles. Yeah, it’s that good. 

Boil some water and then cook .75 lb of superthin rice noodles, or vermicelli.  Remove when just a bit al dente.  In a wok, pan fry some thinly sliced onion with a touch of salt.  When cooked, add sliced celery and carrots.  Cook for a minute or so, then add 1/2 can coconut milk, 1/2 box good chicken stock, 2 teaspoons of fish sauce, 2 teaspoons of palm sugar (or any good sugar), and 2 teaspoons of Thai Yellow Curry Paste.  (From the Asian Market or Good Food Store.)  When boiling, add some frozen peas, the rest of the can of coconut milk, and more fish sauce and curry paste and sugar to taste.  Then add the noodles, stir, and rest, then stir again.  Serve once the noodles have absorbed the curry.  (5-10 minutes.) So, so good.  Cheap and easy too…