Vegan pad Thai

• flat rice noodles↗200g g
• limes↗2

  1 juiced, 1 cut into wedges

• tamarind↗1 tbsp tbsp

  paste, or extra lime juice

• sweet chilli sauce↗2 tbsp tbsp

  plus extra for serving

• vegetable oil↗2 tbsp tbsp

  or sunflower oil

• firm tofu↗300g g

  drained, patted dry and cut into cubes

• asparagus spears↗10

  trimmed and sliced on the diagonal

• spring onions↗6

  halved and thinly sliced lengthways

• bag beansprouts300g g
• garlic cloves↗3

  finely chopped

• handful each of coriander

  leaves and salted peanuts, to serve

Step-by-step instructions

1. 1

   Cook the noodles following pack instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.

2. 2

   Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins until golden all over. Set aside.

3. 3

   Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.