Serves 4

200g dried rice noodles

300g firm tofu, drained, cut into 3cm cubes

1/3 cup cornflour

1/3 cup water or vegetable stock

1 tbsp sweet chilli sauce

1 tbsp tamarind puree

1 tbsp fresh lime juice

1 tbsp brown sugar

2 tsp salt

2 tbsp vegetable oil

5 spring onions, thinly sliced

2 garlic cloves, crushed

1-2 small red chillis, thinly sliced (remove seeds, if preferred)

2 eggs, whisked

2 cups bean sprouts, trimmed

Fried shallots, to serve

Coriander sprigs, to serve

Thai basil sprigs, to serve

Lime wedges, to serve

Place noodles into a large bowl and cover with hot water. Stand for 8-10 minutes or until noodles are just soft. (Do not soak too long or the noodles will break into pieces when added to hot wok). Drain. Lightly coat cubes of tofu in cornflour.

Combine water, chilli sauce, tamarind puree, lime juice, brown sugar and salt in a jug.

Heat a wok over a high heat and add the vegetable oil. Add half the tofu and stir fry for 2 minutes or until golden. Transfer to a plate. Cook remaining tofu and transfer to plate.

Reheat wok, adding more oil if required. Add onion, garlic and chilli. Stir fry for 1 minute. Push onion mixture to the side of wok and add eggs. Cook for 1 minute. Add noodles, tofu and sauce to wok. Toss with a large spoon in each hand until well combined and heated through. Remove from heat and toss through sprouts. Transfer pad Thai to serving bowls. Sprinkle with fried shallots. Top with coriander sprigs and Thai basil. Serve with lime wedges on the side.