TOFU PAD THAI - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

200g dried rice noodles
2 cloves garlic, crushed
2 red thai chillies coarsely chopped
4 tablespoons vegetable oil
80g shallots, thinly sliced
125g firm tofu, made with Pink Lake Nigari wrapped for 1 hour in kitchen paper
35g unsalted macadamia nuts, coarsely chopped
200g bean shoots
5 spring onions, thinly sliced
2 tablespoons soy sauce (light)
1 tablespoon lime juice
2 tablespoons fresh coriander, coarsely chopped

METHOD

• Place the noodles in a bowl of boiling water. Stand until tender Drain and keep to one side.
• Cut the tofu into 2-3cm cubes and gently fry in 2 tablespoons oil until golden.
• Drain on kitchen paper.
• Put the chilli and the garlic into a pestle and mortar and crush with a ¼ teaspoon Lake Crystal Salt to a paste.
• Heat the remaining oil in a wok. Add the chilli paste and the shallots and gently fry until the shallots are soft and fragrant.
• Add the tofu, half the nuts, shoots and spring onion. Fry gently until the shoots and spring onion are wilted.
• Add in the noodles, sauce and juice. Stir fry until hot.
• Divide between 4 warm plates.
• Sprinkle the remaining nuts, onion, shoots and coriander over the plates.
• Serve immediately.

Note: Add shredded cooked chicken or cooked prawns if desired when you add the tofu. Use 1 small ordinary red chilli, seeded and the white membrane removed if you don't like a hot dish.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.