Pad Thai

Method:

Heat the sesame oil in a wok and sauté the ginger, chilli, onion and garlic on low heat.

In a small bowl, whisk the soy, brown sugar and lime juice together in a bowl, stir to combine. Cut the tofu into small cubes or strips and add to the wok along with the sauce. Add in the carrots, mung beans and mushrooms.

Cook or soak the noodles as per the packet instructions and drain.

Once the noodles are cooked, toss them through the wok with the cabbage, spring onion, peanuts and corrinader.

Let sit for 5 minutes, then serve.

Ingredients:

• 2 Tbsp sesame oil
• 1⁄2 Tbsp ginger, minced
• 1 red chilli, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1⁄4 cup soy sauce
• 1 Tbsp brown sugar
• 1⁄4 cup lime juice
• 200g tofu
• 2 carrots, thinly sliced
• 1 cup mung bean sprouts
• 1 cup mushrooms, chopped
• 200g rice noodles
• 2 cups Chinese cabbage, finely shredded
• 1 cup spring onions, sliced
• 1⁄2 cup fresh coriander
• 1⁄2 cup unsalted peanuts