Thai Tofu Pad Thai

Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.

Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine and tip into a bowl.

Peel the garlic and bash to a paste with the tofu, then add 1 teaspoon of sesame oil, 1 tablespoon of soy sauce, the lime juice and the chilli sauce. Squeeze in the juice of one lime and muddle together.

Peel and finely slice the shallot, then place in the frying pan over a high heat. Add the frozen stir-fry vegetables and dry-fry for 4 minutes, or until lightly charred to bring out a nutty, slightly smoky flavour.

Add the noodles, sauce, beansprouts and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.

Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, pull apart the leaves and place a few in each bowl.

Place the eggs on top, pick over the herbs and sprinkle with the crushed peanuts. Serve with the remaining lime cut into wedges for squeezing over and extra soy sauce, to taste.