Tofu Pad Thai With Crushed Peanuts

Start by bringing a pan of water to a boil. Finely chop the red onion and garlic, julienne the red capsicum, and chop the tofu into small cubes. Add the rice noodles to the pan of boiling water, cover, and remove from the heat. Let them stand for around 4-5 minutes until softened but still firm to bite.

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

Heat oil in a frying pan or wok 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 to the pan. Continue cooking.

Drain the noodles and rinse them with cold water to cool and separate any pieces that have stuck together. Add them 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 they 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.

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

Serve the pad thai, topping each plate with the remaining brown sugar, crushed peanuts, lime wedges, and bean sprouts. Enjoy!