Tofu pad Thai

Bring 1 liter water to a boil in a pot.

• 1 l Water

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Meanwhile take the tofu out of the package, wrap it in a clean kitchen towel and press firmly so the water comes out.

• 200 g Tofu

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Cut the tofu into cubes about 1.5 cm.

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Toss the tofu cubes with cornstarch and 1 pinch salt in a bowl until they are coated all over. This makes them crispy.

• 1 tbsp Cornstarch
• Salt

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Stir together the soy sauce, sugar, juice of ½ Lime and 3 tbsp water until the sugar has dissolved.

• 3 tbsp Soy sauce
• 1 tbsp Sugar
• ½ Lime

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Cut the green onions into fine rings. Keep the white and green parts separate.

• ½ bunch Green onion

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Peel the garlic cloves and mince them finely.

• 2 Garlic cloves

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Rinse the sprouts cold in a strainer and let them drain well.

• 100 g Bean sprouts

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Cut the remaining ½ Lime into wedges.

• ½ Lime

Put the rice noodles in a large bowl, pour the boiling water over them and let them soak for about 7 minutes, until pliable but still firm.

• 160 g Rice noodles

Toast the peanuts in a dry pan over medium heat for about 2 minutes, until fragrant and lightly browned.

• 30 g Peanuts

Put the peanuts on a board and chop roughly.

Heat half of the vegetable oil in the pan until it shimmers. Fry the tofu in a single layer for about 5 minutes, turning it rarely, until it is golden brown and crispy all over.

• 1 tbsp Vegetable oil

Put the tofu on a plate.

Drain the noodles and rinse them briefly under cold water so they don't stick.

Heat the rest of the vegetable oil in the pan. Toast the white parts of the green onions and the garlic for about 1 minute, until fragrant.

• 1 tbsp Vegetable oil

Add the noodles and sauce to the pan and fry for about 2 minutes while stirring constantly, until the noodles have absorbed the sauce.

Fold in the tofu and sprouts and heat for about 1 minute. The sprouts should stay crisp.

Divide the pad Thai between bowls. Sprinkle with peanuts, the green parts of the green onions and chili flakes, and serve with lime wedges.

• ½ tsp Chili flakes