Pad Thai

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 250 g rice noodles
• 1/4 cup plum preserves
• 1/4 cup date spread
• 1/4 cup apricot preserves
• 1/4 cup warm water
• 125 g chicken breasts
• 125 g tofu, fried
• 1/2 cup peanuts, roasted and chopped
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 1/2 cup vegetable oil
• 1 teaspoon garlic
• 2 eggs
• 1 cup mung bean sprouts
• 2 scallions, chopped
• 1 red pepper, cut into strips
• 1 tablespoon fresh cilantro, chopped

Recipe

• 1 cook noodles according to directions.
• 2 use a blender to turn peanuts into a coarse meal, if they were not chopped to begin with.
• 3 combine prune, date and apricot preserves.
• 4 add fish sauce, sugar and lemon juice.
• 5 slice chicken into 5 mm strips. slice fried tofu into cubes.
• 6 stir-fry garlic, and then chicken. add tofu. break eggs into the wok and cook for 2 minutes.
• 7 add cooked noodles and stir-fry for 1 minute.
• 8 add fruit preserve mixture. stir fry for 1 minute. noodles will be al dente.
• 9 add 2/3 of ground peanuts and stir. add 2/3 of the bean sprouts and all of the scallions. stir fry for 30 seconds and remove from heat.
• 10 transfer noodles to a serving dish and garnish with the remaining sprouts and peanuts as well as the red pepper strips and cilantro.