Pad Thai (Tofu)

• 180 g Rice noodles
• 2 tbsp Tamarind paste
• 2 tbsp Soy sauce
• 2 tbsp Palm sugar
• 1 Lime
• 250 g Firm tofu
• 2 cloves Garlic
• 3 Spring onion
• 2 tbsp Sunflower oil
• 2 Egg
• 150 g Bean sprouts
• 40 g Roasted peanuts

1. Put the rice noodles in a mixing bowl and cover with just-boiled water. Leave for 6 to 8 minutes until pliable but still a little firm, then drain well.
2. In a small bowl, stir together the tamarind paste, soy sauce and palm sugar with 2 tbsp water until the sugar dissolves. Cut the lime into wedges, then squeeze 2 wedges into the sauce and set the rest aside for serving.
3. Cut the firm tofu into bite-size cubes. Peel and finely chop the garlic, slice the spring onion, and roughly chop the roasted peanuts.
4. Heat a wok over medium-high heat and add the sunflower oil. Add the tofu and stir-fry for 4 to 5 minutes until lightly golden on the edges, then add the garlic and cook for 30 seconds until fragrant.
5. Push the tofu to one side of the wok and crack in the eggs. Scramble for 1 to 2 minutes until just set, then mix through the tofu.
6. Add the drained noodles and pour over the tamarind sauce. Stir-fry for 2 to 4 minutes, tossing constantly, until the noodles are glossy and the sauce clings; add a splash of water if it looks dry.
7. Add the bean sprouts and most of the spring onion, and toss for 30 to 60 seconds so they stay crisp. Divide between plates and top with the peanuts and remaining spring onion, serving with the reserved lime wedges.

Made this recipe? Rate it — a comment is optional.