Tamarind Pad Thai

• 1/3 cup chicken stock
• 2 tbsp tamarind paste
• 2 tbsp tomato sauce
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tsp chili flakes
• None None Tamarind Pad Thai
• 1/4 cup peanut oil
• 4.5 oz firm tofu, cubed
• 1/4 cup crushed peanuts
• 1 None red onion, sliced
• 2 cloves garlic, minced
• 7 oz chicken breast, thinly sliced
• 8 None prawns, peeled, deveined, tails intact
• 2 None eggs, beaten
• 13.25 oz rice noodles, cooked, drained
• None None lime wedges, bean sprouts, cilantro leaves, mint leaves, to serve

1. For the sauce, combine chicken stock, tamarind paste, tomato sauce, brown sugar, fish sauce and chili flakes. Set aside.
2. Heat 2 tbsp oil in a wok or frying pan over high heat. Cook tofu for 2-3 mins, turning until golden. Drain on paper towels. Add peanuts and toast for 1-2 mins, until golden. Set aside. Add onion and garlic and stir-fry for 1 min. Add chicken and prawns and stir-fry for 3-4 mins, until chicken is golden and prawns change color.
3. Push mixture to side of pan. Add eggs and scramble for 1-2 mins, until almost set. Combine with chicken mixture. Add sauce, noodles and tofu and toss well. Stir-fry for 1-2 mins. Sprinkle with nuts. Serve with lime wedges, bean sprouts and herbs.

chicken stock, tamarind, tomato sauce, brown sugar, fish sauce, chili flakes, tamarind pad thai, peanut oil, firm tofu, peanuts, red onion, garlic, chicken, prawns, eggs, rice noodles, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/22354 (may not work)