Tofu pad Thai - Recipe

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

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.

Chef's tips

You can add an egg to this dish to bulk up the protein levels, add the egg after you have added the noodles.

Credit

Recipe courtesy of Provamel.