Vegan pad Thai



400g/14oz/3 1/3 cups firm tofu, cut into cubes

200g/7oz flat rice stick noodles 1-3 tbsp groundnut oil

A bunch of spring onions/scallions, trimmed and finely chopped

2 carrots, peeled into ribbons a pinch of chilli flakes

300g/10 ½ oz/ 3 cup bean sprouts

120g/4 ½ oz/scant 1 cup roasted peanuts, finely chopped

1 handful of fresh coriander/cilantro leaves, finely chopped

Lime wedges to serve sea salt and freshly ground black pepper

For The Sauce:

2 tbsp palm or demerara/turbinado sugar

2 tbsp rice vinegar

6 tsp tamarind paste

Juice of 1 lemon

.1 Crumble a quarter of the tofu cubes and put them to one side. Soak the noodles in boiling water for 10 minuets.

2. To make the sauce, mix all the ingredients together until the sugar has dissolved, and season to taste with salt and pepper. Leave to one side.

3. Heat the oil in a wok, add the cubed tofu and stir-fry until golden and crisp (you may need to do this in batches), adding more oil as required. This may take 10-15 minuets. Remove with a slotted spoon and leave to one side.

4. Add a little more oil to the pan, if needed. Add the spring onions/scallions, season with salt and pepper and stir around the pan for a minute or so, then add garlic and cook for a few seconds more, being careful that it doesn’t burn. Add the carrots and chilli flakes and cook for a few minuets or so, the add the reserve crumbled tofu and stir it around the pan until it looks like it has scrambled.

5. Drain the noodles and add to the pan. Push everything to one side and add the sauce, let it bubble, then incorporate it into the pan so the noodles are coated. Add half the peanuts, half the coriander/cilantro and half the bean sprouts and turn to coat, then return the cooked tofu to the pan and stir well. Taste and add more lime juice or chilli flakes if needed.

6. Transfer to serving dishes and top with the remaining bean sprouts, peanuts and coriander/cilantro to serve, with some lime wedges on the side.

I exclude the nuts to due to allergies.

This is a really quick and easy recipe to make, but make sure you use the right noodles as it will make all the difference to the finished dish. When cooking stir-fry, make sure you have all the ingredients out, measured and ready so you can add straight to the wok just to make things lot easier for yourself.