Healthy pad thai

serves / 4 prep / 20 minutes cook / 17 minutes

Ingredients 100g thin rice stick noodles

1 tsp tamarind paste

1 tbsp gluten-free tamari

1 tbsp fresh lemon juice

1 tsp brown sugar

250g firm tofu, cut into 1.5cm pieces

200g peeled green prawns, tails intact

1 white onion, halved, thinly sliced

3 garlic cloves, crushed

1 red capsicum, deseeded, thinly sliced

1 bunch broccolini, cut into 3cm lengths

400g carrots, peeled, cut into noodles using a spiraliser 55g (1 cup) bean sprouts

2 tbsp chopped roasted unsalted peanuts, to serve Lime wedges, to serve

1. Place rice noodles in a large heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until softened. Drain.

2. Combine tamarind, tamari, lemon juice and sugar in a small bowl. Stir until sugar dissolves. Set aside.

3. Heat a large wok over high heat. Lightly spray with oil. Stir-fry the tofu for 1-2 minutes, until golden. Transfer to a plate. Lightly spray wok with oil. Add prawns and stir-fry for 4 minutes or until they change colour and are just cooked through. Place on top of tofu.

4. Lightly spray wok with oil. Add onion and stir-fry for 2 minutes. Add garlic and stir-fry for 30 seconds or until aromatic. Add capsicum and broccolini and stir-fry for 2 minutes or until tender/crisp. Add carrot and stir-fry for 1 minute. Add tofu, prawns and sauce mixture. Stir-fry for 1-2 minutes or until warmed through.

5. Serve topped with bean sprouts, peanuts and lime wedges.