Pad Thai with Tofu

Ingredients

Quantities are for one portion.

• 2 tbsptamarind paste
• 20 groasted peanuts, crushed
• 120 gfirm tofu, cubed
• 1 tbsppalm sugar (or brown sugar)
• 20 gChinese chives (or spring onion), cut into lengths
• 50 gbean sprouts
• 80 gflat rice noodles (dry weight)
• 1 tbspvegetable oil
• 1egg, beaten
• 15 mlsoy sauce
• 2garlic cloves, minced
• 0.5lime

Method

1. Soak the flat rice noodles in warm water until soft, then drain and set aside.
2. In a small bowl, whisk the tamarind paste, soy sauce, and palm sugar together until the sugar is dissolved.
3. Heat the vegetable oil in a wok or large pan over medium-high heat and fry the tofu cubes until golden.
4. Stir in the garlic, then push the ingredients to the side, crack the egg into the empty space, and scramble it lightly.
5. Add the drained noodles and the tamarind sauce mixture, tossing quickly to coat and cook the noodles.
6. Stir in the bean sprouts and Chinese chives, then transfer to a plate and serve garnished with the crushed peanuts and lime.