Pad Thai

Ingredients:

1-2 nests of Rice Noodles

1 Courgette sliced Julienne style 

1 Pak Choi (chopped into medium sized pieces)

3 Spring onions (chopped)

1-2 egg(s) whisked

A large handful of coriander 

Sprinkling of sesame seeds

Wedges of lime (for serving)

For the tofu:

1-2tbsp Corn Flour 

Salt and pepper to taste

neutral oil to fry

For the sauce:

2 tbsp Tamari (Gluten Free Soy Sauce)

1 tbsp Rice Vinegar

2 tbsp Maple Syrup

1-2 tbsp Fresh Lime Juice 

A thumb sized piece of Ginger

2 Cloves of Garlic

Directions:

Cook the rice noodles according to the package instructions. Once cooked, drain and set aside. Press the tofu to remove excess water. Cut the tofu into cubes and toss them in corn flour, salt, and pepper. In a pan, heat neutral oil and fry the tofu until golden brown on all sides. Set aside.

In a bowl, whisk together tamari, rice vinegar, maple syrup, fresh lime juice, grated ginger, and minced garlic. In a medium pan, heat some oil. Add sliced courgette, chopped pak choi, and spring onions. Stir-fry until the vegetables are tender yet still have a slight bite. Push the vegetables to one side of the pan and pour the whisked eggs into the empty space. Scramble the eggs until cooked.


Add the cooked rice noodles and fried tofu to the pan with the vegetables and eggs.
Pour the prepared sauce over the noodles and tofu mixture. Toss everything together until well coated and heated through. Sprinkle sesame seeds and fresh coriander over the top.

Serve up your Pad Thai with lime wedges on the side. Enjoy!