Tofu Pad Thai With Crushed Peanuts

Bring a pan of water to the boil.

Finely chop the red onion and garlic.

Julienne the red capsicum.

Chop the tofu into small cubes.

Add the rice noodles to the pan of boiling water, cover and remove from the heat. Let stand for around 4-5mins until softened but still firm to bite.

Halve the lime, juice half the lime into a small bowl and make wedges from the remaining.

Add the oil to a frying pan or wok and place on the hob over high heat.

Add the onions and garlic and cook until beginning to soften.

Add the tofu, baby corn, light soy sauce and tamarind paste.

Remove the rice noodles from the heat and drain, rinse with cold water to cool and separate any pieces that have stuck together.

Add the red capsicum and continue to stir fry.

Crush the peanuts using the bottom of a small plate or bowl on a chopping board. Alternatively chop with a knife.

Add the noodles to the wok along with half of the crushed peanuts and half of the brown sugar.

Crack the egg(s) into the wok moving the noodles and stir-fry to the side so it can begin to cook on the bottom of the pan.

After a few seconds begin to mix the egg into the noodles and the stir fry mixture coating thoroughly.

Add the lime juice.

Add half of the bean sprouts, combine and continue to cook for a short while.

Distribute the pad thai among the plates and serve with the remaining brown sugar, crushed peanuts and lime wedges on the side.

Top with the remaining beansprouts and serve.