- A punnet of white mushrooms
- A punnet of gourmet mushrooms
- A thumb of ginger
- A pack of smoked tofu
- ½ a pack of pad Thai noodles
- A bag of cavolo nero
- A sachet of red Thai curry paste
- ½ a tub of mixed bean sprouts
- A sachet of Thai sweet chilli sauce
- A glug of olive oil
- Deep frying pan or wok
- Kitchen paper
- Pan with a lid
- Colander or sieve
Rinse the mushrooms. Slice them. Peel the ginger and slice into matchsticks. Drain the tofu. Pat dry. Slice into bite-sized chunks.
Warm a glug of oil in a deep frying pan or wok. Add the tofu and fry for 5-6 mins till crisp and golden on both sides. Turn every so often while it cooks. Lift the tofu out of the pan. Pop on a plate lined with kitchen paper. Fill the kettle and boil it.
Fill a pan with hot water from the kettle. Add the noodles. Boil for 3 mins. Lift out with a slotted spoon - save the water for later. Pop the noodles in a bowl. Cover with a little water from the kettle to keep them warm.
Trim, rinse and shred the cavolo nero. Add to the pan of noodle water and boil for about 3 mins or till just tender. Drain and rinse briefly in cold water.
Add the Thai curry paste and the ginger to the pan. Stir and cook for 1-2 mins over a medium heat till fragrant.
Add the mushrooms to the frying pan. Stir-fry for 5-6 mins till juicy. It might look like a lot of mushrooms but they will cook down. Rinse half the pack of bean sprouts.
Pop the crispy tofu back into the pan. Tip in the bean sprouts. Toss in the cooked noodles and the cavolo nero. Mix well.
Serve the tofu and mushroom noodles drizzled with the sweet chilli sauce.