• Boil a large pot of water for the udon noodles.
• Place a medium pan over high heat with a drizzle of oil.
• Drain the tofu then cut 280g (double for 4p) into 2cm cubes. 
• Once pan is hot, fry the tofu until slightly crispy, 7-10 mins. Turn frequently to ensure it doesn't burn. 
• Season with salt and pepper. Remove from pan and set aside when cooked.

TIP: If you’re in a hurry you can boil the water in your kettle.

• When the water is boiling, add the noodles and cook until warmed through, 1-2 mins. Once cooked, drain in a colander and pop into a bowl. Drizzle with oil and stir through to stop them sticking together.
• Meanwhile, trim and thinly slice the scallion.
• Quarter the lime. Peel and grate the garlic (or use a garlic press). 
• Trim then grate the carrot (no need to peel).
• Trim the pak choi, then thinly slice widthways.

• Return the (now empty) pan to a high heat with a drizzle of oil.
• When hot, fry the garlic, pak choi and carrot with a pinch of salt and pepper until tender, 3-5 mins.  
• In a bowl, mix the soy sauce, peanut butter, juice from half the lime wedges and half the chopped scallion. 
• Loosen with a splash of water if necessary.

• Whisk 1 egg (double for 4p) in a bowl with a pinch of salt.
• Shift the veg to one side of the pan.
• Pour the egg mix into the empty side of the pan and gently stir with a spatula to create a scrambled texture. 
• Stir-fry everything together for 2-3 mins.

• Add the tofu and sauce to the veg and mix together.
• Gently toss in the drained noodles.
• Season to taste with salt and pepper.

• Divide the tofu pad thai between bowls. 
• Garnish with remaining scallions and squeeze over lime juice to taste.