This version of Pad Thai is a delicious warm noodley stir fry salad. Perfect on a summer evening. You can add cooked prawns or chicken to this recipe, if you want to, it's totally versatile,but stands alone as an outstanding vegan recipe. I love it's tangy mixture of flavours and its variety of textures  It was a great hit at dinner with my vegetarian boy pals. (It can be made with white noodles too)

Serves 2

10oz of flat  brown rice noodles or brown rice tagliatelle or fettuccini

2 tbs olive oil

2 minced cloves of garlic

6oz of smoke tofu or plain firm tofu cut in to smallish pieces

4 tablespoons of soya sauce ( gluten free if appropriate )

2 tablespoons peanut butter

Juice of one lime and another cut into wedges 

3 tablespoons of maple syrup

Chilli sauce to taste

3 finely chopped salad onions  

1/2 red chilli very finely sliced

Handful of chopped peanuts to garnish

A sprig of chopped coriander

Cook the noodles according to the instructions on the packet then rinse in cold water to cool,and then drain( this stops them sticking together) Put to one side.

In a large frying pan heat the oil over a medium heat and add the garlic and tofu pieces. Stir fry gently with one tablespoon of the soya sauce for about five minutes. 

In a bowl whisk the peanut butter, lime juice, maple syrup, chilli sauce and the rest of the soya sauce . Add this to the pan with the noodles and heat through. Sprinkle with the coriander, the chilli, the chopped salad onions and peanuts and serve with the lime wedges.

Article credit: https://myprimrosehillkitchen.com/