Inspired by the classic Thai noodle dish, for this easy pad Thai, tofu and crunchy beansprouts are tossed with peanuts, coriander, chilli and a zingy sauce. We use flat rice noodles but udon work well too. If you can't find tamarind paste, substitute ½ tablespoon each of coconut sugar and vinegar (any vinegar — apart from balsamic — will work well).
