Step 1

Soak 200 grams rice noodles in water for 1-2 hours before cooking. They will turn a white color and soften.

Step 2

Prepare the Pad Thai Sauce: in a bowl, add 2 tbsp coconut sugar, 1 tbsp brown sugar, 3 tbsp light soy sauce, 1 tbsp ketchup, 3 tbsp lime juice, and 2 tbsp water. Stir until well combined and the sugars dissolve. You can heat it on low to quicken the process.

Step 3

Prepare the ingredients (once you get cooking it will be fast): Peel and dice 3 cloves garlic and 2 shallots. Place in a bowl along with 200 grams diced extra-firm tofu and mix to combine. Roughly chop garlic chives (or spring onion or chives) and chop unsalted roasted peanuts.

Step 4

Start cooking: In a wok or large pan with a wide bottom, heat 1 tbsp of oil and toss in garlic, shallots, and tofu. Stir-fry until the shallots soften and the tofu turns a golden-brown color. Add another 1 tbsp of oil, then add in soaked and drained rice noodles and the pad thai sauce. Continue to stir-fry on high heat, stirring the noodles into the sauce until they soak up all the sauce and turn soft. If at this point your noodles still have a bite, add a tablespoon more water and continue stir-frying. If your noodles stick together, add a drizzle more oil. Turn off the heat.

Step 5

To the noodles now add about 1-2 cups fresh bean sprouts, 1/2 cup garlic chives, and 1/4 cup unsalted roasted chopped peanuts and stir to combine.

Step 6

Divide the noodles into 4 plates and serve each with a serving of bean sprouts, garlic chives, and more chopped unsalted roasted peanuts on the side.

Step 7

Cut 2 limes in half and add to the noodles before serving.