Brussels Sprout Pad Thai

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Step 1.

Trim the bases off the brussel sprouts and cut them in half. Cut the tofu into roughly 1cm squares. Cut the lime into four wedges. Finely chop the garlic cloves.

Step 2.

For the sauce, mix together the tamarind, soy, chilli oil and soft brown sugar. Set aside.

Step 3.

Soak the rice noodles in a large bowl full of hot water for 10 minutes.

Step 4.

While the noodles are soaking, get a wok or large frying pan over a high heat. Pour in some vegetable oil. Add the sprouts. Stir fry for about 4 minutes until beginning to soften and lightly colour then scrape in the garlic. Cook for 1 minute more.

Step 5.

Scrape the brussels and garlic to one side of the pan. Pour in a splash more oil and add the tofu. Fry for 3 minutes until beginning to crisp then turn the heat to the lowest whilst you drain the noodles.

Step 6.

Get the pan back on the heat, tip in the drained noodles along with a splash of water. Give everything a good mix, fry for 2 minutes then pour in the sauce. Cook for a further 2 minutes until the noodles are soft enough to eat then add the beansprouts and most of the peanuts to the pan.

Step 7.

Give everything one last toss then dish the Pad Thai into bowls. Top with the remaining peanuts, a squeeze of lime and some torn coriander. You’re ready to plate up and tuck in! Enjoy!

Make sure you let your brussels char a bit to intensify the flavour.

500g Brussels Sprout
225g Smoked Tofu
1 Lime
2 Cloves of Garlic
2 Tbsp Tamarind Paste
3 Tbsp Soy Sauce 
2 Tbsp Soft Brown Sugar 
400g Wide Flat Rice Noodles
2 Tbsp Chilli Oil With Sediment (we use Lee Kum Kee)
200g Beansprouts 
Handful Salted Roasted Peanuts 
Bunch of Coriander 
Vegetable Oil