20g palm sugar (or brown sugar)
30ml boiling water
30ml soy sauce (gluten free)
40ml tamarind water
½ tsp chilli flakes (optional)
300g flat rice noodles
300g firm tofu, drained and cut into small cubes
2 cloves garlic, crushed
2 shallots, finely sliced
2 eggs beaten
100g sugar snap peas, sliced lengthways
For the garnish:
40g spring onion, finely sliced
Fresh coriander for garnish
20g crushed peanuts
Crushed dried red chilli flakes
Place the palm sugar into a bowl then pour over the boiling water and stir until dissolved. Add in the soy, tamarind and chilli if using and set aside. Taste at this point - you are looking for a hot, sweet, salty and sour balance.
Soak the rice noodles for 10 minutes in boiling water then drain
Heat a pan then cook the tofu in a dash of oil until golden and then add the garlic and shallots and cook for a minute
Place the noodles into the pan and toss around before adding in the pad Thai sauce. Reduce until thickened and the noodles are coated.
Push the noodles to one side then pour in the eggs,. Once they start to set fold through the noodles. Toss in the bean sprouts and peas.
Divide the noodles between serving bowls then garnish with spring onion, coriander, peanuts and chilli flakes. Serve with a couple of lime wedges.