• 200g dried rice noodles
• 3 cloves garlic
• 2 birds eye chillies
• 3 coriander roots
• 2 teaspoons peanut oil
• 2 eggs
• 1 red onion
• 1 tablespoon tamarind concentrate
• 2 teaspoons brown sugar
• 125g firm tofu
• 0.25 cups peanuts
• 3 cups bean sprouts
• 6 shallots
• 2 tablespoons low-salt soy sauce
• 1 tablespoon lime juice
• 1 Lebanese cucumber
• 2 tablespoons fresh coriander
• 1 tablespoon fresh mint
• 4 lime wedges
1. Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender, drain.
2. Using a mortar and pestle, or small food processor, crush garlic, deseeded chilies and coriander roots to a paste.
3. Heat 2 teaspoons of the oil in a wok or large frying pan
4. Pour lightly beaten egg into wok; cook over medium heat, tilting pan, until almost set.
5. Remove omelette from wok; roll tightly, slice thinly.
6. Lightly fry 2cm cubes tofu in batches in wok and place to side.
7. Heat remaining oil in wok or frying pan, stir-fry finely sliced onion until soft but not coloured, add paste from step 2, tamarind
concentrate, brown sugar, lime juice and tofu.
8. Stir fry for 2 minutes or until fragrant.
9. Add half the chopped nuts, sprouts and finely sliced shallots; stir fry until sprouts are just wilted.
10. Add noodles, sauce and juice; stir-fry until hot. Remove from heat; sprinkle omelette, cucumber cut into matchsticks, coriander leaves, mint and remaining nuts, sprouts and shallots over Pad Thai.
11. Serve with lime wedges.