Tofu Pad Thai

Pad Thai Sauce
1 1/2 tbsp tamarind paste
3 tbsp packed brown sugar
2 tbsp fish sauce
1 1/2 tbsp oyster sauce

Combine all ingredients, set aside

Pad thai ingredients
1 block firm tofu,, sliced
1 packet pad thai rice noodles
1/2 onion, finely diced
2 cloves garlic, crushed
4 eggs, lightly whisked
2 cups mung bean sprouts
1/2 cup peanuts, finely chopped
2 limes, cut into wedges

Soak rice noodles in hot water until al dente, drain and rinse with cold water, set aside.
using a wok or large fry pan, sauté the onion and garlic in a little oil until softened, push to the outside of the pan making a well in the middle. Pour the eggs into the well and scramble until cooked, stir through the onions and garlic. Add the mung beans and tofu cook for 5 mins then add the noodles and sauce, cook for a further 5 mins to heat right through. Stir through half the peanuts.

To serve sprinkle remaining peanuts on the top and squeeze the lime juice over.
If you like a bit of spice you can also sprinkle over some chilli flakes.


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