Pad Thai

• 250 g rice noodles
• 14 cup plum preserves
• 14 cup date spread
• 14 cup apricot preserves
• 14 cup warm water
• 125 g chicken breasts
• 125 g tofu, fried
• 12 cup peanuts, roasted and chopped
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 12 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

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.
6. Slice fried tofu into cubes.
7. Stir-fry garlic, and then chicken.
8. Add tofu.
9. Break eggs into the wok and cook for 2 minutes.
10. Add cooked noodles and stir-fry for 1 minute.
11. Add fruit preserve mixture.
12. Stir fry for 1 minute.
13. Noodles will be al dente.
14. Add 2/3 of ground peanuts and stir.
15. Add 2/3 of the bean sprouts and all of the scallions.
16. Stir fry for 30 seconds and remove from heat.
17. Transfer noodles to a serving dish and garnish with the remaining sprouts and peanuts as well as the red pepper strips and cilantro.

rice noodles, preserves, spread, apricot preserves, water, chicken breasts, peanuts, fish sauce, sugar, lemon juice, vegetable oil, garlic, eggs, bean sprouts, scallions, red pepper, fresh cilantro

Taken from www.food.com/recipe/pad-thai-477645 (may not work)