Vegan pad Thai

asian asparagus spear asparagus spears beansprout beansprouts flat rice noodle flat rice noodles healthy lime limes midweek noodles quick sweet chilli sauce thai tie vegetable oil

N/A

Source

Ingredients

200g flat rice noodles

2 limes , 1 juiced, one cut into wedges

1 tbsp tamarind paste, or extra lime juice

2 tbsp sweet chilli sauce , plus extra for serving

2 tbsp vegetable oil or sunflower oil

300g firm tofu , drained, patted dry and cut into cubes

10 asparagus spears , trimmed and sliced on the diagonal

6 spring onions halved and thinly sliced lengthways

300g bag beansprouts

3 garlic cloves , finely chopped

handful each coriander leaves and salted peanuts, to serve

Method

Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.

Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.

Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.