Vegetable pad Thai | Sainsbury`s Magazine

Ingredients

• 4 tbsp vegetable oil
• 1 x 396g pack firm tofu, cut into small bite-sized cubes (we used Cauldron)
• 4 noodle nests from a 225g pack of Mama Instant Rice Noodles
• 1/2 tsp dried red chilli flakes, or more to taste
• 120g shiitake mushrooms, thinly sliced
• 1 small head broccoli florets (about 200g), very thinly sliced lengthways
• 1 carrot, cut into thin matchsticks
• 50g fresh beansprouts, rinsed
• 4 spring onions, thinly sliced on the diagonal
• 4 tbsp roasted salted peanuts, roughly chopped
• a small handful of chopped coriander
• a small handful of chopped mint leaves
• lime wedges to serve
• spring onion and red chilli slivers to garnish (optional)
• 3 tbsp fresh lime juice (about 2 large juicy limes)
• 2 tbsp palm sugar or light brown sugar
• 1 red chilli, finely chopped
• 5 tbsp dark soy sauce
• 1 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce
• 75ml water