Pad Thai

Gather tamarind paste, extra-firm tofu, soy sauce, fresh red chilli and vegetable oil.

Gather chilli sauce, spring onions, garlic cloves, unsalted peanuts and palm sugar.

Gather limes, chilli flakes, carrot, cornflour and beansprouts.

Gather flat dried rice noodles and onion.

Press the extra-firm tofu using a tofu press, or place it between two clean tea towels.

Lay the extra-firm tofu on a plate and put a weight on top.

Leave the extra-firm tofu for at least 1/2 hour to drain any liquid and firm up before you start cooking.

Mix together all the dressing palm sugar, tamarind paste, and chilli sauce.

Cut half of the extra-firm tofu into 1cm cubes, saving the other half for another time.

Sift over the cornflour and turn the extra-firm tofu to coat all over.

Put the wok on a high heat and pour in 2 tablespoons of vegetable oil.

Add the extra-firm tofu and immediately reduce the heat to medium.

Stir the extra-firm tofu gently, without breaking it up, until lightly browned.

Transfer the extra-firm tofu to a plate.

Boil a kettle and put the flat dried rice noodles in a bowl.

Cover the flat dried rice noodles with the hot water and leave for about 3 minutes, until they're flexible but not cooked.

Drain the flat dried rice noodles and run under cold water, then set aside.

Peel and chop the onion and garlic cloves.

Rip the stem from the fresh red chilli and chop, removing the seeds if you prefer a milder flavour.

Trim the carrot and cut it into matchsticks.

Put the wok back on a high heat and add the remaining 2 tablespoons of vegetable oil.

Add the onion, garlic cloves and fresh red chilli and cook, stirring regularly, for 1-2 minutes.

Add the carrot and cook for another 1-2 minutes.

Add the flat dried rice noodles, dressing palm sugar, tamarind paste, and chilli sauce and a splash of water.

Fry for a few minutes until the carrot, onion, garlic cloves and fresh red chilli are tender.

Return the extra-firm tofu to the wok with the beansprouts.

Cut 1 limes in half and squeeze in the juice, catching any pips in your other hand.

Add the soy sauce.

Stir-fry until the carrot and beansprouts are slightly soft but still crunchy.

Remove from the heat and taste, then add soy sauce or chilli sauce if needed.

Slice the green part of the spring onions into long, thin strips.

Break up the unsalted peanuts.

Cut the remaining limes into wedges.

Divide the pad Thai between bowls with piles of sliced spring onions, unsalted peanuts, limes wedges and chilli flakes.