Pad Thai

• 9 oz rice stick noodles
• 1/3 cup vegetable oil
• 6 oz firm tofu, cut into cubes
• 1 None red onion, sliced
• 2 cloves garlic, crushed
• 1 None boneless skinless chicken breast, sliced
• 8 None large shrimp, peeled and deveined, tails left intact
• 2 None eggs, beaten
• 1/4 cup lime or lemon juice
• 1/4 cup fresh basil leaves
• 2 tbsp chopped fresh cilantro leaves, plus additional, for garnish
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp sweet chili sauce
• 2 None red chili peppers, chopped
• 1/3 cup crushed roasted peanuts
• None None Lime wedges, to serve

1. Place noodles in a large heatproof bowl and cover with plenty of boiling water. Let stand for 5 mins. Drain well, separating noodles with a fork.
2. Heat oil in a wok or large skillet on high heat. Fry tofu in 2 batches, for 1-2 mins each. Drain on paper towels
3. Add onion and garlic to wok. Stir-fry for 1 min. Add chicken and shrimp. Stir-fry for 3-4 mins. Push mixture to side of wok. Pour in eggs. Scramble with wooden spoon. Combine with chicken.
4. Add all remaining ingredients except peanuts, noodles and tofu, tossing well. Stir-fry for 2 mins. Add noodles and tofu, tossing well. Serve topped with crushed peanuts, additional cilantro and lime wedges.

noodles, vegetable oil, firm tofu, red onion, garlic, chicken, shrimp, eggs, lime, fresh basil, cilantro, brown sugar, fish sauce, sweet chili sauce, red chili peppers, peanuts, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/31687 (may not work)