Brussels Sprout Pad Thai
While the noodles are soaking, get a wok or large frying pan over a high heat. Pour in some vegetable oil. Add the sprouts. Stir fry for about 4 minutes until beginning to soften and lightly colour then scrape in the garlic. Cook for 1 minute more.
Scrape the brussels and garlic to one side of the pan. Pour in a splash more oil and add the tofu. Fry for 3 minutes until beginning to crisp then turn the heat to the lowest whilst you drain the noodles.
Give everything one last toss then dish the Pad Thai into bowls. Top with the remaining peanuts, a squeeze of lime and some torn coriander. You’re ready to plate up and tuck in! Enjoy!