Pad Thai

• 3 tablespoons tamarind puree
• 2 tablespoons palm sugar grated
• 1/4 cup sweet chilli sauce
• 1 roast chicken
• 3 tablespoons fish sauce
• 375 grams rice stick noodles packet of XL, the wide ones
• 300 grams prawns uncooked
• 2 chicken breasts Mt Barker
• 2 cloves garlic crushed
• 2 tablespoons shrimp paste dried
• 1 tablespoon fresh ginger grated
• 2 chillies smalls red Thai, seeded, if you're a big wimp and coarsely chopped
• 1 tablespoon peanut oil
• 3 eggs beaten lightly
• 2 cups bean sprouts
• 4 green onions sliced thingly
• fresh coriander cup coarsely chopped
• 1/4 cup unsalted peanuts coarsely chopped roasted
• 1 lime quartered

1. Cook the chicken breasts in a moderate oven until cooked through. Shred apart using forks. Set aside.
2. Mix together the tamarind, palm sugar, sweet chilli sauce and fish sauce. Set aside.
3. Shell and devein prawns (and cut them into more manageable pieces if they're very large). Set aside.
4. Place noodles in a large heatproof bowl. Cover with boiling water until they soften. Drain noodles and set aside.
5. Blend or process or crush using mortar and pestle the garlic, shrimp paste, ginger and chilli until you have a nice stinky paste.
6. Heat oil in wok and stir-fry spice paste until fragrant. Add prawns, frying for a minute or so. Add egg, stir-fry until the egg just sets. Add noodles, tamarind mixture, chicken, sprouts and half of the onion; stir-fry, tossing gently until combined and everything is heated through.
7. Remove from heat; toss remaining green onion, coriander and nuts through pad thai.
8. Serve with lime wedges (and perhaps some extra sprouts, coriander and crispy fried onion pieces for good measure).

tamarind puree, palm sugar, sweet chilli sauce, chicken, fish sauce, rice, prawns, chicken breasts mt, garlic, shrimp, ginger, smalls red thai, peanut oil, eggs, bean sprouts, green onions, fresh coriander, peanuts, lime

Taken from www.yummly.com/recipe/Pad-Thai-1666558 (may not work)