Get 3 months FREE*
Start today
Photo of Pad Thai salad by WW

Pad Thai salad

8 - 10
PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
All the best flavours of Pad Thai in a light fresh salad remake.


Green beans

200 g, halved


2 medium, cut into matchsticks

Dry rice noodles

200 g

Lime juice

2 tbs

Fish sauce

1 tbs

Brown sugar

2 tsp


2 medium, hard-boiled, quartered

Bean sprouts

100 g

Lebanese cucumber

1 medium, halved lengthways, sliced

Fresh coriander

1 cup(s)

Canola oil

2 tsp

Firm tofu

250 g, cut into 2.5cm pieces

Roasted peanuts

1½ tbs, coarsley chopped


  1. Boil, steam or microwave beans and carrots until just tender. Drain. Refresh under cold water and drain. Place in a large bowl.
  2. Prepare noodles following packet instructions or until just tender. Drain. Refresh under cold water and drain. Add to bowl with beans and carrots.
  3. Combine juice, soy sauce and sugar in a small bowl. Stir until sugar has dissolved. Add juice mixture, eggs, sprouts, cucumber and coriander to noodle mixture and toss gently to combine.
  4. Preheat a barbecue flat plate over medium-high heat (see note). Drizzle with oil. Cook tofu, turning, for 2–3 minutes or until golden and heated through. Add tofu to noodle mixture and toss to combine. Sprinkle salad with peanuts to serve.


TIP: You can also cook tofu in a large non-stick frying pan.