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Pad Thai with tofu
Fruit and vegetables
½ tsp
chilli
flakes, plus extra to serve
1
garlic
clove, peeled and chopped or grated
50g/1¾oz
beansprouts
4
spring onions
, trimmed, halved and shredded lengthways
small handful
fresh coriander
, roughly chopped, plus extra leaves to serve
lime
wedges, to serve
Tins, packets and jars
175g/6oz Thai folded
rice noodles
2 tbsp
tamarind
water
2 tbsp sweet
chilli sauce
Cooking ingredients
4 tbsp
vegetable oil
, plus 1 tsp to coat the noodles
2 tbsp Thai
fish sauce
50g/1¾oz roasted
peanuts
, coarsely chopped
Dairy, eggs and chilled
200g/7oz firm
tofu
, cut into 1½cm cubes
2 free-range
eggs
, beaten
Other
1 tbsp
palm sugar
or brown soft sugar
1 tbsp dried shrimp (optional)
Back to recipe
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