Quick ‘n’ Easy Pad Thai

Ingredients

• 1 tablespoon groundnut oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons dark soy sauce
• 1 tablespoon coconut sugar or brown sugar
• 4 cloves garlic
• 5 cm piece of fresh ginger
• 2 x 280g block of firm tofu
• 125 g smooth peanut butter
• 100 g sriracha, more or less to taste
• 235 ml water
• 2 carrots
• 8 baby corn
• 1 handful of mangetout
• 2 red chillies
• 1 red bell pepper
• 60 g crunchy peanuts
• 2 spring onions
• 1 pack of rice noodle, cooked according to the back of pack

Method

Press and cut the tofu into 1 cm cubes. Finely chop the garlic and chop the ginger into matchsticks. Finely dice the carrots and bell pepper, chop the baby corn into quarters, deseed and finely slice the red chillies and spring onions.

To a pre-heated pan, add the ginger and garlic and stir for about 1 minute. Add the tofu cubes a cook for a further few minutes, until they start to darken on the outside. Add the smooth peanut butter then add the soy sauce, sriracha and water. Stir and cook down until the tofu has a thick paste coating it. Add the coconut sugar and stir In until it’s dissolved.

Add the vegetables and stir to coat them in the sauce. Add the crushed nuts, green onions and stir again. Finally add the cooked rice noodles, mix everything together and serve immediately with additional sriracha, crushed peanuts and spring onions.