Peanut Butter Tofu Pad Thai

Boil a full kettle

Add your rice noodles to a bowl and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain and set aside until later

Whilst the noodles are softening, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Top, tail, peel and chop your carrot[s] into quarters lengthways, then into thin batons

Combine your peanut butter and tamarind paste in a bowl with 2 tbsp [3 tbsp] [4 tbsp] cold water

Give everything a good mix up – this is your peanut butter sauce

Trim, then slice your spring onion[s]

Slice your red chilli[es] finely

Crush your roasted peanuts into a fine powder with a rolling pin

Cut your lime[s] in half

Heat a large, wide-based pan or wok (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, drain your tofu, pat it dry with kitchen paper and crumble it into the pan

Add your ground turmeric and a pinch of salt and cook for 3-4 min or until golden – this is your golden tofu

Once golden, transfer the tofu to a bowl and return the pan to a medium-high heat with a drizzle of vegetable oil

Add the carrot batons and pepper strips and cook for 2-3 min

Add the drained rice noodles to the pan with your soy sauce and cook for 2-3 min further

Add the golden tofu, squeeze in the juice of half your lime and give everything a good mix up – this is your tofu pad thai

Cut the remaining lime into wedges