Pad Thai

I add more peanuts, chili vinegar sauce and dried red chili flakes to this Pad Thai dish depending on my mood. Omit the eggs to make it vegan. Delicious hot or cold.

Makes: 4 servings

Ingredients:

½ lb dried rice noodles
6 tbsp peanut or olive oil, divided
½ lb firm tofu, cut in 1-inch (2.5 cm) cubes
½ cup vegetable stock
2 tbsp rice vinegar
2 tbsp soy sauce
2 tsp chile paste
1 tbsp tamarind liquid (or freshly squeezed lime juice)
4 medium cloves garlic coarsely chopped
1 cup sliced mushrooms
1 cup diced red pepper
1 cup snow peas or green peas
2 green onions finely chopped
2 large eggs lightly beaten
1 cup bean sprouts
2 tbsp chopped fresh cilantro
3 tbsp roasted salted peanuts coarsely ground
3 limes sliced in quarters

Condiments:
Chile vinegar sauce
Dried red chile flakes

Method:

1. In a bowl, soak the noodles in hot water according to package instructions. Drain and set aside.
2. Heat 2 tbsp of oil in a skillet over medium heat. Add tofu cubes and fry, turning to cook evenly, for 3 minutes or until crispy and golden. Using a slotted spoon, transfer to a lint-free dishtowel or paper towel lined plate to drain excess oil.
3. Combine vegetable stock, rice vinegar, soy sauce, chili paste and tamarind liquid in a bowl. Whisk and set aside.
4. Heat 2 tbsp of oil in a large wok over medium-high heat. Add the garlic and toss for about 1 minute or until golden. Add mushrooms, pepper, peas and green onions. Stir-fry for two minutes and set aside in a separate bowl.
5. Add remaining oil to the wok. When the oil is hot, pour the eggs into the centre, scramble well and leave in the wok. Add the vegetable stock mixture, drained rice noodles, tofu and vegetables. Cook, stirring constantly, for 5 minutes or until the noodles are tender and the mixture absorbs the sauce.
6. Add ½ cup of the bean sprouts, the cilantro and 2 tbsp of the peanuts. Toss well and cook for 1 minute. Transfer to serving platter and squeeze 2 of the fresh limes quarters over the mixture. Garnish the platter with remaining bean sprouts, peanuts and lime quarters and serve at the table.