Home / recipes / pad thai
pad thai

pad thai

400g extra-firm tofu
2 tbsp. cornflour
250g noodles (we used wholewheat)
60ml soy sauce
2 tbsp. brown sugar
2 tsp. sweet chilli sauce
1 lime, juiced
1 clove garlic, finely chopped
1 red pepper, sliced
400g bean sprouts
2 spring onions, sliced
50g peanuts, roughly chopped

Serves 4
Give your tofu 20 minutes in that tofu thing to firm up the texture. Chop into half-inch cubes and toss  in cornflour. Set aside whilst you cook the noodles according to packet directions. Once these are done, rinse in cold water to stop them cooking further, and drain.

Combine the soy sauce, sugar, chilli sauce, lime juice and garlic in a small bowl or ramekin

Heat a little oil in a large frying pan or wok until medium hot. Add the pepper and cook for 4-5 minutes. Remove, and replace with tofu. Cook for 4-5 minutes until crispy and golden. Now add the noodles and sauce, mixing thoroughly. Throw the pepper back in, with the bean sprouts and spring onions. Cook for another couple of minutes, then serve immediately. Top with chopped peanuts.