Ingredients

• 140 grams of extra firm tofu (half a pack)
• 1 tablespoon of cornflour
• 300 grams of straight to work noodles
• 0.5 onion
• 2 cloves of garlic
• 1 red chilli
• 1 carrot
• 100 grams of beansprouts
• 3 limes
• 4 tablespoons of soy sauce
• 225 grams of water chestnuts
• 1 handful of unsalted peanuts (optional)
• 1 tablespoon of palm sugar (or any sugar)
• 2 tablespoons of tamarind paste
• 1 tablespoon of sriracha

Method

1. Mix the sugar, tamarind paste, and chilli sauce in a ramekin and put to one side
2. Cut the tofu into 1cm cubes and place in a small bowl
3. Sift the cornflour over the tofu and mix gently to completely coat the tofu
4. Heat some oil in a wok or large frying pan on a high heat, add the tofu and then turn down to medium
5. Cook the tofu, stirring gently, until lightly browned, then set to one side
6. Peel and chop the onion, garlic, chilli
7. Cut the carrot into chopsticks
8. Add some more oil to the pan used to cook the tofu on a high heat
9. Add the onion, garlic, and chilli and cook for 1-2 minutes
10. Add the carrots and cook for another 1-2 minutes
11. Add the noodles, and dressing, and fry for a few more minutes until the carrots are tender
12. Add the fried tofu, beansprouts, water chestnuts, and soy sauce
13. Squeeze half a lime into the pan, catching the pips in your other hand
14. Fry for a few more minutes until the carrots are soft but still crunchy
15. Taste and add more soy sauce or chilli sauce as desired
16. Lightly bash the peanuts with a rolling pin, and optionally cut the remaining lime into wedges
17. Serve the pad thai and garnish with the peanuts, and lime
18. Enjoy!