Tofu Pad Thai
Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 2
Ingredients:
120g/4oz Provamel tofu cut into matchsticks
120g/4oz rice noodles
30g /10z spring onions sliced
2tbsp tamarind juice
A pinch of chilli flakes
1 lime
35g/1.2oz peanuts
30g/1oz of broad beans cooked, shelled and depodded
45g/1.5 oz bean sprouts
1 shallot
3 cloves garlic
1 carrot cut into matchsticks
4 tsp of soy sauce
2 tbsp peanut oil
1 tsp sugar
Method:
Oven temperatures in ºC/ºF/Gas Mark
- Cook the noodles in a pan of boiling water until they are nearly cooked through (they must have some rigidness to them) drain and plunge in to cold water, drain again and keep in a bowl.
- In a wok lightly toast the peanuts, remove from the heat and place in a bowl.
- Next add in the garlic, shallot and Provamel tofu. Cook for one minute, add in the carrot and broad beans and stir-fry.
- Next add in the tamarind, sugar and chilli, stir-fry for one min.
- Next add the noodles, bean sprouts, spring onions and soy sauce, stir fry for a further 2 min.
- Finish by squeezing half a lime over and add the peanuts to the pan.
- Serve with the remaining lime cut into wedges to squeeze over.
Tip/Serving Suggestion: You can add an egg to this dish to bulk up the protein levels, add the egg after you have added the noodles.