Tofu Pad Thai

Tofu Pad Thai

Serves 4

Ingredients

300g dried flat rice noodles

3 tablespoons vegetable oil

2 red chillies, 1 finely chopped, plus 1 finely sliced to serve

3 garlic cloves, crushed
1 small bunch spring onions, sliced

1 small bunch of coriander, stalks finely chopped and leaves picked

1 carrot, peeled and grated

1 courgette, peeled and grated

220g tenderstem broccoli, cut into bitesize chunks

200g smoked tofu, cut into 1cm cubes

100g toasted salted peanuts, roughly chopped

1 lime, cut into wedges to serve

For the Pad Thai Sauce:

1 tablespoon fish sauce

3 tablespoons light brown sugar

1 tablespoon light soy sauce

1 tablespoon tamarind sauce

1 tablespoon sriracha

Juice of 1 lime

METHOD:

1. Place the noodles in a large heatproof bowl and pour over boiling water to cover. Leave for 4-5 minutes to soak and rehydrate. Check that the noodles are just softened before draining and running under cold water. Set aside. Be careful not to leave them in the water for too long or they will become too soft.

2. While the noodles are soaking make the sauce by combining all the ingredients and whisking to combine.

3. Heat the oil in a large wok and add the spring onions, red chilli garlic and coriander stalks. Fry for 30 seconds until fragrant – be careful that the garlic does not burn.

4. Add the carrot, courgette and broccoli and stir-fry for 2 minutes.

5. Add the noodles, pad Thai sauce and 50ml of water. Stir fry over a high heat until the water has evaporated, the noodles are cooked and everything is nicely coated in the sauce.

6. Add the tofu and gently toss together until warmed through.

7. Spoon the noodles into bowls, scatter over the peanuts, coriander leaves and sliced chilli. Serve with the lime wedges.