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• 300g pad Thai noodles
• 250g tofu, cubed
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 carrot, grated
• 2 eggs

• 3 tablespoons fish sauce
• 3 tablespoons coconut sugar
• 2 tablespoons tamarind paste
• 2 teaspoons apple cider vinegar
• 1/3 cup water

• Bean sprouts
• Coriander
• Garlic chives
• Fried shallots
• Lemon
• Chilli

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• Wolstead Superior+ Wok with Lid and Helper Handle 32cm - 5.9L

Method

1. Firstly, put the pad Thai noodles in a large bowl and cover with water. set this aside for at least 30 minutes until they are soft enough to break with your nail. Don’t soak for too long or they will become mushy once cooked.
2. Make the sauce by adding all ingredients to a jar and shaking to combine.
3. Using a Wolstead Superior+ wok, heat 2 tablespoons of oil and fry the tofu until browned. You can add prawns if you like as well. Remove from the wok and set aside.
4. Add a little more oil and fry onions and garlic. Add the noodles, carrot, and tofu to the hot wok and fry or 2 minutes. Stir through the sauce so it coats all of the noodles.
5. Push the noodles to the side of the wok and scramble the eggs in the wok, once cooked mix through the noodles and serve immediately.
6. Top with a squeeze of lemon, fried shallots, herbs, and bean sprouts. Add some chilli flakes if you prefer some heat.