Broccoli Pad Thai

Ingredients

• Dried medium rice noodles 250g
• Broccoli head 1 medium (about 300g)
• Firm tofu 300g
• Garlic cloves 3
• Shallots 2
• Red chilli 1
• Vegetable oil 2 tbsp
• Bean sprouts 100g
• Spring onions 2
• Roasted peanuts, roughly chopped 50g
• Lime, cut into wedges, to serve 1
• For the sauce
• Tamarind paste 3 tbsp
• Soy sauce 3 tbsp
• Brown sugar 2 tbsp
• Water 50ml
• Dried chilli flakes 1 tsp

Method

1. Cook the rice noodles according to packet instructions, usually by soaking in hot water. Drain well and set aside.
2. Cut the broccoli into small florets. Cut the firm tofu into bite-sized cubes. Finely chop the garlic and shallots. Deseed the chilli and finely slice it.
3. In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, water, and chilli flakes to make the sauce. Set aside.
4. Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the chopped shallots and garlic, and stir-fry for about 1 minute until fragrant.
5. Add the sliced chilli and tofu cubes to the wok. Stir-fry for 3-4 minutes until the tofu is lightly golden. Add the broccoli florets and stir-fry for another 3-4 minutes until tender-crisp.
6. Add the drained noodles and the prepared sauce to the wok. Toss everything together well, ensuring the noodles and vegetables are coated in the sauce. Cook for 2-3 minutes until heated through.
7. Stir in most of the bean sprouts and spring onions, reserving some for garnish. Toss for 30 seconds.
8. Serve immediately, garnished with the remaining bean sprouts, spring onions, chopped peanuts, and lime wedges on the side.