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Slimming World Tofu Pad Thai Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 225 g dried flat rice noodles
  • 3 tbsp tamarind paste
  • 1 tbsp sweet chilli sauce
  • 3 tbsp light soy sauce
  • a pinch sweetener
  • low calorie cooking spray
  • 500 g firm tofu cut into 5mm deep strips or chunks
  • 3 garlic cloves finely chopped
  • 4 banana shallots thinly sliced
  • 2 red chillies deseeded and finely chopped
  • 2 large eggs beaten
  • 6 spring onions sliced diagonally
  • 1 carrot cut into thin batons
  • a handful of fresh coriander leaves and stalks roughly chopped
  • lime wedges to serve

Instructions
 

  • Put the noodles in a large bowl and pour over warm water to cover. Leave to soak for 20 minutes, or until soft, then drain.
  • Meanwhile, mix the tamarind paste with 2 tbsp hot water and add the sweet chilli sauce, soy sauce and sweetener.
  • Spray a wok with low-calorie spray and place over a high heat.
  • Pat the tofu dry using kitchen paper. Fry in batches for 3-4 minutes, or until lightly golden and beginning to crisp.
  • Remove the pan from the heat and wipe it out with kitchen paper. Spray it with more low calorie cooking spray, add the garlic and shallots and stir fry for 30 seconds. add the chillies and stir fry for 2-3 minutes or until beginning to soften.
  • Add the noodled to the pan. stir fry for 2 minutes, then push the mixture to one side.
  • Pour in the eggs and cook, stirring and scrambling, for 2 minutes or until set. Mix into the stir fry.
  • Add the tamarind mixture and stir well. toss in the spring onions, carrots and tofu and stir fry for 2-3 minutes.
  • Divide into 4 portions and sprinkle with coriander and lime wedges!