Asparagus Pad Thai

Ingredients

• Dried flat rice noodles 200g
• Firm tofu, pressed and cubed 1 x 250g block
• Fresh asparagus, trimmed and cut into 3cm pieces 200g
• Garlic cloves, finely chopped 3
• Red chilli, deseeded and finely chopped (or 1 tsp chilli flakes) 1
• Spring onions, sliced diagonally 3
• Large eggs, beaten 2
• Vegetable oil 2 tbsp
• For the sauce:
• Tamarind paste 2 tbsp
• Soy sauce (or tamari for gluten-free) 3 tbsp
• Lime juice 2 tbsp
• Brown sugar 1 tbsp
• For serving:
• Roasted peanuts, roughly chopped 50g
• Fresh coriander, chopped small bunch
• Lime wedges

Method

1. Soak the rice noodles in hot (not boiling) water according to packet instructions until pliable but still firm. Drain well and set aside.
2. In a small bowl, whisk together the tamarind paste, soy sauce, lime juice, and brown sugar for the sauce. Set aside.
3. Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Add the cubed tofu and fry until golden brown and slightly crispy on all sides. Remove from the pan and set aside.
4. Add the remaining 1 tbsp of oil to the wok. Add the chopped garlic and chilli (if using fresh) and stir-fry for about 30 seconds until fragrant.
5. Add the asparagus pieces and spring onions to the wok and stir-fry for 2-3 minutes until the asparagus is tender-crisp.
6. Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and scramble until just set. Then, mix everything together.
7. Add the drained noodles and the prepared sauce to the wok. Toss everything together well, ensuring the noodles are coated in the sauce and heated through.
8. Return the fried tofu to the wok and toss gently to combine. Cook for another minute.
9. Serve the Asparagus Pad Thai immediately, garnished with chopped roasted peanuts, fresh coriander, and lime wedges on the side.