Name: Spicy Vegan Pad Thai Noodles
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 150 g extra firm tofu; 3 tbsp rapeseed oil (for shallow frying); 200 g flat rice noodles; 2 null shallots (peeled and finely sliced); 2 null red chillis (deseeded and finely sliced); 50 g bean sprouts; 2 null spring onions (diagonally sliced); 1 tbsp sugar; 2 tbsp sauce (tamarind flavored); 1 tsp white wine vinegar; 2 tbsp water (boiling); 2 null radishes (grated or julienne chopped); 50 g roasted peanuts (roughly chopped); 1 handful fresh coriander leaves (roughly chopped); 2 null limes (juice of)

Instructions

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1

Press [extra firm tofu] for 10-15 minutes to remove excess liquid. Slice into 0.5 cm thick triangles. Pat dry with kitchen paper.
2

Heat [rapeseed oil] in a wok or large frying pan. Fry the [extra firm tofu] triangles in batches until crispy and golden brown. Transfer to a plate lined with kitchen paper and set aside.
3

Cook flat rice noodles (200 g) according to package instructions (approx. 10 minutes soaking in water (2 tbsp)). While cooking, prepare the vegetables.
4

Whisk together sugar (1 tbsp), sauce (2 tbsp), white wine vinegar (1 tsp) and water (2 tbsp) in a small jug. Set aside.
5

Heat a little [rapeseed oil] in the pan. Sauté shallots (2) and chillis (2 red) for 2 minutes until softened. Add onions (2 spring) and bean sprouts (50 g), cooking for another minute.
6

Add the [rice noodles] and [extra firm tofu] to the pan. Cook for 1-2 minutes until piping hot. Pour in the prepared sauce and mix well to coat.
7

Divide among plates. Garnish with fresh coriander leaves (1 handful), roasted peanuts (50 g), and radishes (2). Squeeze [lime juice] over each serving.