Peppers Pad Thai

Ingredients

• Dried flat rice noodles 250g
• Firm or extra-firm tofu 1 x 300g block
• Bell peppers (mixed colours, e.g., red, yellow) 2 medium
• Carrot 1 large
• Spring onions 3-4
• Garlic cloves 3
• Red chilli 1
• Vegetable oil 3 tbsp
• Peanuts, roasted and unsalted 50g
• For the Pad Thai Sauce
• Tamarind paste 3 tbsp
• Soy sauce (or tamari for gluten-free) 3 tbsp
• Rice vinegar 1 tbsp
• Brown sugar (or palm sugar) 2 tbsp
• Sriracha or chilli garlic sauce (optional) 1 tsp
• To serve
• Fresh coriander, chopped small bunch
• Lime wedges 1

Method

1. Prepare the noodles according to packet instructions (usually soaking in hot water for 10-15 minutes). Drain well and set aside.
2. Press the tofu to remove excess water, then cut into bite-sized cubes. Finely chop the garlic and chilli. Slice the bell peppers into thin strips and julienne the carrot.
3. Prepare the sauce: In a small bowl, whisk together the tamarind paste, soy sauce, rice vinegar, brown sugar, and sriracha (if using) until well combined.
4. Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu cubes and cook until golden brown and slightly crispy on all sides. Remove from the pan and set aside.
5. Add the remaining 2 tbsp of oil to the wok. Add the chopped garlic and chilli, stir-frying for about 30 seconds until fragrant.
6. Add the sliced bell peppers and julienned carrot to the wok. Stir-fry for 2-3 minutes until they are tender-crisp.
7. Add the drained noodles, cooked tofu, and the prepared Pad Thai sauce to the wok. Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
8. Stir in most of the chopped spring onions and roasted peanuts, reserving some for garnish. Toss for another minute.
9. Serve immediately, garnished with the remaining spring onions, chopped coriander, lime wedges, and extra peanuts on the side.