Carrot Pad Thai

Ingredients

• Dried flat rice noodles 200g
• Firm tofu 200g
• Carrots 2 large
• Spring onions 3
• Bean sprouts 100g
• Garlic cloves 2
• Vegetable oil 2 tbsp
• Roasted peanuts 50g
• Fresh coriander small bunch
• Lime wedges for serving
• For the sauce:
• Tamarind paste 3 tbsp
• Soy sauce (or tamari for gluten-free) 3 tbsp
• Brown sugar 1 tbsp
• Lime juice 1 tbsp
• Red chilli flakes 1/2 tsp

Method

1. Prepare the noodles according to packet instructions. Drain, rinse under cold water to prevent sticking, and set aside.
2. Press the tofu to remove excess water, then cut into bite-sized cubes. Julienne or coarsely grate the carrots. Chop the spring onions, separating the white/light green parts from the dark green tops. Mince the garlic.
3. In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, lime juice, and chilli flakes to make the sauce. Set aside.
4. Heat 1 tbsp of the vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.
5. Add the remaining 1 tbsp of oil to the pan. Add the minced garlic and the white/light green parts of the spring onions, stir-frying for about 30 seconds until fragrant.
6. Add the julienned carrots and stir-fry for 2-3 minutes until slightly softened but still with a bite.
7. Add the cooked rice noodles and the prepared sauce to the pan. Toss everything together well, ensuring the noodles and vegetables are coated in the sauce.
8. Return the fried tofu to the pan. Add most of the bean sprouts and toss for another minute until the sprouts are just wilted.
9. Serve immediately, garnished with the chopped dark green spring onion tops, crushed peanuts, fresh coriander, and lime wedges on the side.