Pad Thai

By ShannonB

This is a healthy version of the world's favorite Thai noodle dish.

Ingredients

• 300 g medium, flat dried rice noodles
• 400 g tofu, diced into 1.5 cm pieces
• 3 garlic cloves, crushed
• 1 red onion, sliced
• Handful of baby mushrooms, sliced
• 3 eggs, beaten
• 1 tbsp sugar or sweetener
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 4 spring onions, very finely sliced
• 100 g bean sprouts
• 1 tsp dried chilli flakes
• 2 limes, cut into wedges

Preparation

Step 1

Soak the noodles in hot water for five minutes to soften. Drain well.

Heat a wok over medium-high heat and coat with cooking spray. Stir-fry the tofu for 3-4 minutes, until browned all over. Add the garlic and red onion and cook 2-3 additional minutes. Pour in the beaten egg and season to taste. Cook, stirring once or twice, for 30 seconds. Add the drained noodles and toss.

Add the sugar or sweetener, fish sauce and lime juice. Stir-fry 2-3 minutes. Finally add the spring onions and bean sprouts. Toss to heat through, then transfer to a serving platter. Dress with chilli flakes and serve with the lime wedges.