Pad Thai - cooking recipe

Ingredients

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

Preparation

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.
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
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.
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.