for 4 people

Noodles

250 g	wide rice noodles
	water, boiling

Meat

	peanut oil for frying
2	garlic cloves, finely chopped
1	red chilli, deseeded, finely chopped
260 g	tofu, cut into cubes
400 g	beef rump, cut into thin slices
¼ tsp	salt

Pad Thai

2	eggs, beaten
125 g	bean sprouts
1	spring onion incl. green part, cut into thin rings
1	organic lemon, the whole juice
2 tbsp	fish sauce

To serve

1	spring onion incl. green part, cut into thin rings
125 g	bean sprouts
40 g	salted peanuts, finely chopped
½ bunch	coriander, leaves torn off
1	organic lemon, cut into wedges

How it's done

Noodles

Pour the boiling water over the rice noodles, leave to soak for approx. 5 mins.

Meat

Heat the oil in a wok or frying pan. Add the garlic, chilli and tofu, fry for approx. 4 mins. until crispy, remove and set aside. Add a dash of oil, salt the meat, stir fry in batches for approx. 2 mins. on each side.

Pad Thai

Add the tofu and noodles to the meat. Mix in the eggs. Add the bean sprouts and all the other ingredients, mix and heat gently.

To serve

Transfer the Pad Thai to a deep dish. Top with the spring onions, bean sprouts, peanuts and coriander. Serve with lemon wedges.

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