Vegetable Pad Thai

• 250 g Rice noodles
• 2 tbsp Tamarind paste
• 2 tbsp Palm sugar
• 3 tbsp Light soy sauce
• 1 piece Lime
• 300 g Firm tofu
• 2 Egg
• 3 tbsp Sunflower oil
• 3 cloves Garlic
• 4 Spring onion
• 200 g Bean sprouts
• 60 g Roasted peanuts
• 15 g Fresh coriander

1. Soak the rice noodles in just-boiled water in a large bowl for 6 to 8 minutes until pliable but still a little firm, then drain well. Meanwhile, whisk together the tamarind paste, palm sugar, light soy sauce and the juice of half the lime until the sugar dissolves. Cut the remaining lime into wedges for serving.
2. Pat the tofu dry, then cut into bite-sized pieces. Beat the eggs in a small bowl. Finely slice the spring onion, keeping the white and green parts separate, and finely chop the garlic.
3. Heat 2 tbsp of the sunflower oil in a hot wok over medium-high heat. Add the tofu and stir-fry for 4 to 6 minutes until lightly golden on the edges. Push the tofu to one side of the wok.
4. Add the remaining 1 tbsp sunflower oil, then add the garlic and the white parts of the spring onion and stir-fry for 20 to 30 seconds until fragrant. Pour in the eggs and scramble for 30 to 60 seconds until just set. Break the egg up and toss it through the tofu.
5. Add the drained noodles and pour over the tamarind sauce. Stir-fry for 3 to 5 minutes, tossing constantly, until the noodles are glossy and tender and the sauce clings to them; add a splash of water if the wok looks dry. Add the bean sprouts and the green parts of the spring onion and toss for 30 to 60 seconds so they stay crisp.
6. Divide between plates and top with the roasted peanuts and fresh coriander. Serve with the lime wedges for squeezing over at the table. Eat straight away while hot and lightly smoky.

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