Pad Thai with Peanut Sauce and Crispy Tofu

Ingredients

• 200g dried rice noodles
• 200g extra-firm tofu, pressed and cubed
• 3 tbsp peanut butter
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp tamarind paste
• 1 tsp agave nectar
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 100g sugar snap peas
• 2 spring onions, chopped
• 2 tbsp vegetable oil
• roasted peanuts and lime wedges for serving

Method

1. Cook noodles according to package directions, drain and set aside.
2. Heat 1 tbsp oil in a wok over high heat; fry tofu until golden and crispy, then set aside.
3. In the same wok, add remaining oil and garlic; stir-fry for 30 seconds until fragrant.
4. Add bell pepper and sugar snap peas; stir-fry for 3-4 minutes until tender-crisp.
5. Mix peanut butter, lime juice, soy sauce, tamarind, and agave with 2 tbsp water; toss with noodles and vegetables in the wok.
6. Top with crispy tofu, spring onions, and crushed peanuts; serve with lime wedges.