Ingredient

• 200g thin flat rice noodles
• 2 tsp sesame oil
• 80g tube Gourmet Garden Thai Stir-In Seasoning paste
• 400g Coles Nature's Kitchen Silken Tofu
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh coriander leaves
• 2 carrots, peeled, shredded
• 1 small red onion, very thinly sliced
• 2 tsp soy sauce
• 2 limes
• 1 cup bean sprouts, trimmed
• 1 corn cob, kernels removed
• Maple flavoured cashews, chopped, to serve (optional)
• Fresh sliced red chilli, to serve

Direction

1. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain, rinse under cold running water.
2. Heat sesame oil in a non-stick frying pan over medium heat. Add Thai paste, cook for 30 seconds. Add tofu and cook, stirring, for 3-4 minutes until scrambled and lightly browned. Remove from heat. Stir through basil and half the coriander.
3. Combine noodles, carrot, onion and remaining coriander in a large bowl. Drizzle with the soy and juice of 1 lime. Toss to combine.
4. Place noodles on a serving platter. Top with tofu, bean sprouts and corn. Scatter with cashews and chilli. Serve with remaining lime cut into wedges.