Tofu and mushroom pad Thai recipe | delicious. magazine

Ingredients

• 300g thin rice noodles
• 3 tbsp prepared tamarind paste
• 3 tbsp light soy sauce
• 3 tbsp palm sugar
• 4 tbsp vegetable or groundnut oil
• 500g firm tofu, cut into strips 5mm wide and patted dry
• 3 garlic cloves, finely chopped
• 2 Thai or regular shallots, finely chopped
• 300g Oriental mushrooms, torn or sliced
• 1-2 red chillies, deseeded and finely chopped
• 2 large free-range eggs, beaten
• Bunch of spring onions, finely sliced
• 1 carrot, halved and finely sliced
• Handful fresh chives, snipped
• Bunch of fresh coriander, roughly chopped
• 2 limes, cut into wedges