for 4 person

Tofu & rice noodles

250 g	tofu, plain, broken into pieces
1 tbsp	oil for frying
250 g	rice noodles
	water, boiling

Vegetables

1 tbsp	oil for frying
4	garlic cloves, pressed
1	red pepper, cut into strips
1	carrot, cut into strips
3	spring onions incl. green parts, cut into rings, greens set aside

Sauce

1 ½ dl	vegetable bouillon
3 tbsp	maple syrup
2 tbsp	soy sauce
1 tbsp	hot chilli sauce (e.g. Sriracha)
½	lime, use only the juice
1 tbsp	Maizena cornflour
3 tbsp	water, cold

To serve

½	lime, cut into wedges
1 tbsp	salted, roasted peanut, coarsely chopped
a little	coriander, torn

How it's done

Tofu & rice noodles

Fry the tofu in hot oil in a wok or frying pan, transfer to a bowl, set aside. Place the rice noodles in a bowl and pour the boiling water over the top, cover and leave to absorb for approx. 10 mins., drain, set aside.

Vegetables

Heat the oil in a wok or frying pan, stir fry the spring onions for approx. 1 min., add the garlic and cook for approx. 1 min., add the pepper and carrot, cook for a further 2 mins.

Sauce

Add the stock to the vegetables along with all the other ingredients up to and including the lime juice, bring to the boil. Stir the cornflour into the water, add to the pan, bring to the boil, simmer for several minutes. Add the reserved tofu, rice noodles and half of the onion greens.

To serve

Serve the Pad Thai in bowls, garnish with the rest of the spring onions, lime wedges, peanuts and coriander.

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