Vegetarian, Easy Pad Thai

Ingredients - Serves four

450g of flat noodles
400g of tofu diced
80g of chopped peanuts
2 eggs, beaten
one onion sliced
2 gloves of garlic, crushed
one green chilli, deseedded and chopped
1-2 tsp of grated ginger
1 red pepper finely sliced
60f of peanut butter
6 spring onions sliced
2 tb of fresh coriander chopped
150g of bean sprouts
60ml of soy sauce
juice of 2 limes
1 tbs of brown sugar
oil for frying

1. Bring a pan of water to the boil and add the noodles, cooking for 5-10 minutes until soft. Keep stirring and try to separate the noodle strands so they all equally cook. Drain
2. While the noodles are cooking, dice the tofu and fry in oil in a wok or frying pan, turning until browning on most sides
3. Heat some oil in a small non-stick frying pan and pour in the eggs to make a light omelet. Cook for a few minutes until set and then remove and set aside. Cut into thin strips.
4. Next, saute the onion, garlic, chilli, ginger and red pepper. Stir-fry for 2-3 minutes. When the onion is soft, add the peanut butter and mix well. Then add the noodles and stir well.
5. Add the tofu, spring onion, bean sprouts, omlette strips and half of the coriander. Heat through strirring.
6. In a bowl, mix together the soy sauce, lime juice and sugar. Pour over the noodles and strir. Scatter the peanuts and remaining coriander on top.

7 Serve with extra lime, chilli, coriander and a nice green dish goes well to add some color to this great basic pad thai.