Tamarind Pad Thai - cooking recipe

Ingredients

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

Preparation

For the sauce, combine chicken stock, tamarind paste, tomato sauce, brown sugar, fish sauce and chili flakes. Set aside.
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.
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.