• 2 serves pad thai noodles
• 1 1/2 Tbsp tamarind sauce
• 3 Tbsp honey
• 2 Tbsp fish sauce
• 1 1/2 Tbsp oyster sauce
• Olive oil for frying
• 1/2 onion
• 2 cloves garlic
• 250g firm tofu
• 2 eggs (free-range)
• large handful bean sprouts + extra for garnish
• 1 bunch chives
• 1/4 cup chopped peanuts
• 1 lime

‍

1. Cook the noodles according to packet instructions and then rinse through cold water
2. Mix the tamarind sauce, honey, fish sauce, and oyster sauce in a bowl, whisk
3. Dice the onion, garlic, chives and chop the tofu on a separate board into 3cm chunks
4. Bring a frying pan to medium heat with a drizzle of olive oil and add the garlic and onion, cook until softened - approximately 2 minutes
5. Add the tofu and brown on all sides - approximately 3 minutes
6. Whisk the egg in a small bowl
7. Push to one side of the pan and scramble the eggs in the empty space then combine with the tofu
8. Add the sprouts, noodles, and sauce
9. Toss gently until the noodles are covered in the sauce
10. Add the chives, peanuts and toss
11. Divide between bowls and garnish with extra sprouts and lime wedges
12. Enjoy!