Peanut butter and purple sprouting broccoli pad thai

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Post make the sauce by putting the peanut butter tamarind and syrup into a bowl, then slowly mixing in the soy sauce, die and 4 tablespoons of water.

Step 2

Next trim the broccoli, and put the florets into a bowl.

Step 3

Choo stalks and leaves into lempieces.

Step 4

Place the garlic, ginger, chilies and tofu in little piles within easy reach of the hob

Step 5

Cook the nood according to the packet instructions, rinse under cold water, dr then drizzle with a tablespoon of rapeseed oil and toss gently

Step 6

3 the fresh me juice from approx.

Step 7

In a large non-stick frying pan for which you have a lid heat 2 tablespoons of rapeseed oil on a medium-high flame, then fry the tofu for 5 minutes, turning every minute, until it's pale gold.

Step 8

Add the ginger, garlic and chilli, cook for 2 minutes, then add the broccoli stalks and 4 tablespoons of water, cover the pan and steam for 2 minutes until the broccoli is tender.

Step 9

Add the broccoli florets, sauce and spring onions (reserve a handful for garnish)

Step 10

stir to combine then cover again and leave for 2 minutes.

Step 11

Turn the heat down to a whisper, add the noodles handful by handful, gently mixing them in until coated in sauce, then turn off the heat.

Step 12

Distribute the noodles between four plates and sprinkle over the sesame seeds and reserved spring onions

Step 13

Drizzle each portion with sesame oil, scatter over the herbs and add a generous squeeze of lime, and serve immediately.