100g dried flat rice noodles

1 tbsp soy sauce

1 tbsp tamarind paste

1 tbsp light muscovado sugar

1 tbsp vegetable oil

1 garlic clove, finely chopped

2.5cm piece of fresh root ginger, peeled and cut into thin strips

½ red onion, thinly sliced

¼ tsp ground turmeric

100g firm tofu, crumbled

120g prepared stir-fry vegetable mix (such as carrots, beansprouts, Asian greens, etc.)

1 tbsp chopped peanuts and chopped coriander leaves, to garnish

2 lime wedges, to serve

Pad Thai Method

Soak the noodles in cold water for 10 minutes or until soft.

Put the soy sauce, tamarind and sugar in a bowl and mix together, then leave to one side. Put a non-stick wok over a high heat. When hot, add the oil, garlic and ginger, and cook for 30 seconds.

Add the onion, turmeric and tofu, and stir-fry for 4–5 minutes or until the tofu becomes crispy.

Add the vegetable mix and stir-fry for 2 minutes.

Lift the noodles out of the water and put directly into the wok. Stir-fry for 2 minutes, then add the tamarind sauce mix and 2 tbsp water.

Stir-fry for another 2–3 minutes or until the noodles are soft and coated in the thickened liquid, then garnish with peanuts and coriander.

Serve with lime wedges.

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