Pad See Ew

• 400g Firm Tofu

• 1 red capsicum sliced

• 10 baby corn spears

• 120g snow peas

• 1 large carrot sliced

• 1 cup broccoli florets

• 1/2 cup cashews

• 1/2 lime

• 400g thick (flat) rice noodles

• 1/2 cup Thai basil leaves

Sauce:

• 1 long green chilli (remove seeds if you don’t like heat)

• 2 garlic cloves

• 3 tbsp tamari

• 3 tbsp coconut aminos

• 2 tsp coconut sugar

• 1/4 cup water

Method:

1. Toast cashews in a heated frypan and set aside.

2. Add 1 tbsp olive oil to the pan and fry off the tofu until golden and set aside.

3. While this cooks, add all sauce ingredients into a blender and blitz. Leave for now.

4. Meanwhile boil the kettle and add your noodles to a heat proof dish. Pour over boiled water, enough to cover noodles and cook to instructions.

5. Add 1 more tbsp olive oil to the frypan as well as 2 tbsp of your sauce, add in your vegetables, cook for around 5 minutes.

6. Add the tofu back in along with 3/4 of the remaining sauce, stir gently and cook for a further 3 minutes.

7. Once your noodles are done, drain and add to the frypan. Pour the remaining sauce over the noodles before gently stirring them through.

8. Divide amongst bowls and top with basil and toasted cashews.