Pad Thai

• 250g dried pad Thai rice noodles
• 2 tbsp soy sauce
• 3 tbsp coconut sugar
• 2 tsp tamarind paste
• 1 tsp sriracha
• ¼ cup water
• 1 tbsp cooking oil
• 200g firm tofu, diced
• 1 small shallot (or red onion), diced
• 1 medium carrot, thinly sliced
• 1 cup bean sprouts, plus extra to serve
• 1 bunch garlic chives, sliced (see tip)

TO SERVE

• 2 tbsp roasted peanuts, finely chopped
• Lime wedge
• 2 tsp chilli powder

1. Place the noodles into a baking dish and pour in enough boiling water to cover them. Leave the noodles in the boiling water for 5 minutes or until semi-soft. Drain, then rinse briefly with cold water and set aside.
2. Place the soy sauce, coconut sugar, tamarind paste, sriracha and water into a small bowl and whisk together.
3. Heat the oil in a non-stick frying pan or wok over medium-high heat. Add the tofu and fry for 5 minutes or until golden. Add the shallots and carrot and fry for 2 minutes.
4. Add the noodles and sauce and cook until noodles have softened and sauce has been absorbed. If the sauce has dried up and your noodles are still not cooked through, simply add in 1–2 tbsp of water and continue to fry until cooked.
5. Toss in the bean sprouts and garlic chives and cook for another 30 seconds.
6. Transfer onto a plate and serve with extra bean sprouts, roasted peanuts, lime and chilli powder.