Ingredients
- 150 grams dried pad Thai noodles
- 2 tablespoons peanut oil
- 300 grams firm tofu
- 60 ml tamarind puree (1/4 cup)
- 45 grams brown sugar, lightly packed (1/4 cup)
- 2 tablespoons fresh lime juice, plus wedges to serve
- 1 tablespoon light soy sauce
- 2 garlic cloves, chopped
- 250 grams simply stir-fry vegetable superfoods
- 2 eggs, lightly whisked
- Crushed peanuts, to serve
- Bean sprouts, to serve
- Fresh coriander sprigs, to serve
How to Make
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Step 1: Place the noodles in a heatproof bowl and pour over boiling water from a jug and set aside, stirring occasionally for 9 minutes to soak and soften.
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Step 2: Meanwhile, heat the oil in a wok over high heat, chop the tofu and add to the wok and cook, stirring often, for 5 minutes or until golden.
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Step 3: While the tofu is cooking, combine the tamarind, sugar, lime juice and soy sauce in a small jug and stir to dissolve the sugar and then set aside.
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Step 4: Push the tofu to one side of the wok and add the garlic to the empty space and cook for 30 seconds and then add the vegetable stir-fry and toss to combine and now push the mixture to one side and add the eggs and stir fry for 1 minute or until combined.
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Step 5: Drain the noodles and add to the wok with the sauce and cook for 1 minute to coat.
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Step 6: Serve with peanuts, beans sprouts, coriander and lime wedges.
We hope you enjoy this recipe!
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