tofu and mushroom pad thai

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the noodles according to the packet instructions then drain and set aside

Step 2

Meanwhile, put all of the sauce ingredients in a small saucepan with 75ml of water.

Step 3

Bring to the boil over a high heat then reduce the heat to low and simmer for 2 minutes.

Step 4

Turn off the heat and set aside.

Step 5

Spray a large non-stick wok or frying pan with low calorie cooking spray and place over a medium heat.

Step 6

Add the tofu and stir-fry for 3-4 minutes or until lightly browned.

Step 7

Transfer to a plate and set aside.

Step 8

Respray the wok or frying pan with low calorie cooking spray and add the dried chilli.

Step 9

As soon as it sizzles, add the garlic, mushrooms, broccoli , carrot and beansprouts.

Step 10

Turn the heat to medium-high and stir-fry for 1 minute, then add 2 tablespoons of water and stir-fry for 3-4 minutes or until the vegetables are just cooked.

Step 11

Stir in the noodles, tofu and the sauce.

Step 12

Stir-fry for 1-2 minutes or until well combined.

Step 13

Turn off the heat and stir in the spring onions.

Step 14

Divide between plates or bowls and scatter over the peanuts and coriander.

Step 15

Serve hot with lime wedges to squeeze over.