Prawn and tofu pad thai

Method

1. Bring a large pan of water to the boil, add the noodles, take off the heat and leave to soak for 5 minutes until softened. Drain the noodles and refresh under cold water, then drain again and set aside in a bowl.
2. Meanwhile, whisk all the dressing ingredients in a bowl or jug with a fork. Chop and prepare the rest of the ingredients (see Make Ahead).
3. In a large wok or large deep frying pan, heat a very generous glug of oil. Add the broccoli florets and fry on a high heat for 3-4 minutes until lightly charred and starting to soften. Turn down the heat to medium and add the tofu. Stir-fry for a few minutes, then add the prawns, garlic and chilli. When the prawns just start to turn pink, add the beaten egg and leave to set for 30 seconds, then stir-fry for a few minutes. Next add the spring onions and shrimp paste, along with the dressing and softened noodles. Stir-fry for 1-2 minutes, tossing all the ingredients together. Finally stir in half the chopped coriander.
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4. Sprinkle the pad thai with the remaining coriander, the chopped nuts, fish sauce and the sliced red chilli, if using, and serve straightaway with lime wedges for squeezing over.