Cook the tasty Thai classic in your kitchen rather than ordering it take-way this weekend.


·       680g firm tofu, diced

·       Canola oil spray

·       2 tablespoons crunchy peanut butter

·       2 tablespoons sweet chilli sauce

·       1 lemon, juiced

·       1 head broccoli, cut into florets

·       Handful bean sprouts

·       ½ red capsicum, diced

·       10 snow pea, roughly chopped

·       5 button mushrooms, roughly chopped

·       1 cup baby corn, diced

·       1 head bok choy, roughly chopped

·       1 packet dried Pad Thai rice noodles

·       2 sprigs fresh coriander

·       Peanuts, for garnish

Put noodles into a bowl and cover with boiling water. Set aside.

Put the tofu in a wok on high heat. Add the peanut butter, sweet chilli sauce and lemon juice. Add the vegetables and mix through the sauce until coated. Cook for 5 minutes, until the bok choy is wilted.

Drain noodles and add to tofu and vegetables. Garnish with fresh coriander and a handful of peanuts.

Melanie McGrice in the kitchen

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