Vegetable Pad Thai with Tofu

Method

1. Soak the rice noodles in hot water for 8-10 minutes until just tender, then drain.

2. Whisk the tamarind, soy sauce, sugar, lime juice and chili flakes together.

3. Fry the tofu in 1 tablespoon of oil until golden on all sides. Set aside.

4. Heat the remaining oil in a wok and stir-fry the garlic, pepper and carrots for 2-3 minutes.

5. Add the noodles, sauce and tofu and toss for 2 minutes until the noodles absorb the sauce.

6. Stir in the bean sprouts and spring onions and cook for 1 minute.

7. Serve topped with peanuts and lime wedges.

• thai
• noodles
• vegan

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