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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Simply Thai Cooking Ingredients:
250 g rice noodles |
1/4 cup plum preserves |
1/4 cup date spread |
1/4 cup apricot preserves |
1/4 cup warm water |
125 g chicken breasts |
125 g tofu, fried |
1/2 cup peanuts, roasted and chopped |
3 tablespoons fish sauce |
2 tablespoons sugar |
2 tablespoons lemon juice |
1/2 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 |
Directions:
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. Slice fried tofu into cubes.
6. Stir-fry garlic, and then chicken. Add tofu. Break eggs into the wok and cook for 2 minutes.
7. Add cooked noodles and stir-fry for 1 minute.
8. Add fruit preserve mixture. Stir fry for 1 minute. Noodles will be al dente.
9. Add 2/3 of ground peanuts and stir. Add 2/3 of the bean sprouts and all of the scallions. Stir fry for 30 seconds and remove from heat.
10. Transfer noodles to a serving dish and garnish with the remaining sprouts and peanuts as well as the red pepper strips and cilantro.
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