PEANUT BUTTER PAD THAI

Serving: 2

Preparation time: 25 minutes

Calories: 1076kcal Protein: 67g Carbs: 85g Fat: 49g

Noodles and peanut butter. Say no more.

Ingredients

- 1 red pepper

- 2 spring onions

- 100g edamame beans

- 1 carrot

- 1 red chilli

- 1 lime

- 150g rice noodles

- 280g firm tofu

- 30ml soy sauce

- 25g smooth peanut butter

- 15g tamarind paste

- 1/2tsp ground turmeric

- 25g roasted peanuts

- 150g broccoli

Instructions:

Noodles

1 - Boil a full kettle

2 - Add the rice noodle to a bowl and cover it with boiled water.

3 - Set aside for 12-15 minutes or until softened.

4 - Once softened, drain and set aside until later.

Peanut butter sauce mix

1 - Combine the peanut butter and tamarind paste in a bowl with 4 tbsp of water.

2 - Give everything a good mix up.

This is your peanut butter sauce.

Tofu

1 - Heat a large pan with a drizzle of vegetable oil over high heat.

2 - Once hot, drain the tofu and crumble it into the pan.

3 - Add the ground turmeric and a pinch of salt and cook for 4-5 minutes or until golden.

Broccoli

1 - Steam the broccoli for 4-5 minutes.

Vegetable mix

1 - Deseed the bell pepper and cut it into thin strips.

2 - Cut the top and tail of the carrot, peel it and chop it into quarters lengthways, then into thin batons.

3 - Trim and slice the spring onion, and slice the red chilli finely.

4 - Crush the roasted peanuts (you can use a rolling pin). Cut the lime in half.

5 - Transfer the ready tofu to a bowl and return the same pan to a medium-high heat with a drizzle of oil.

6 - Add the carrot and the pepper strips and cook for 3 minutes.

7 - Add the drained noodles to the pan with the soy sauce and cook for 2 more minutes.

8 - Add the golden tofu and the edamame beans, squeeze in the juice of 1⁄2 lime and give

everything a good mix up.

To plate

Serve the tofu pad thai and top with the peanut butter sauce, sliced red chilli, sliced

spring onion and crushed roasted peanuts with a side of steamed broccoli and lime wedges.

ENJOY!