• ¼ cup fresh lime juice
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 300g pad thai noodles
• 400g non-GM smoked tofu
• 4 radishes, grated
• 1½ tbsp rice vinegar
• sunflower oil for frying
• 1 organic egg, beaten
• 10 spring onions, cut into
• 3cm lengths

To Serve

• 1 chilli (red or green), sliced
• ½ cup roasted and salted
• peanuts, roughly chopped
• coriander leaves
• lemon wedges

1 Mix the lime juice, fish sauce and sugar until the sugar is dissolved. Set aside.
2 Soak the noodles in a bowl of boiling water for 5 minutes, then drain and set aside.
3 Drain the tofu for a few minutes on a plate lined with paper towel, then cut into pieces about 3 to 4cm long and ½ to 1cm thick.
4 Mix grated radish and rice vinegar in a small bowl. Set aside.
5 Heat ¼ cup oil in a wok over medium-high heat. Fry the tofu in batches until it’s crisp and golden on the outside but juicy inside. Set aside to drain on a plate lined with paper towel.
6 Tip out the oil, leaving enough to coat the wok. Tip the egg into the wok, scramble it until just cooked. Tip into a small bowl.
7 Wipe out the wok and add 2 tsp oil; stir-fry the spring onions until bright and glossy.
8 Add the tofu, noodles and half the lime-juice mixture. Stir-fry until liquid is absorbed. Stir through egg. Serve immediately.
9 Spoon over a little more of the lime-juice mix, add some of the radish, sprinkle with peanuts and chilli if you like, garnish with coriander and serve with lemon wedges for squeezing over.

 

Text and image: Fairlady