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Photo of Pad Thai with tofu and baby corn by WW

Pad Thai with tofu and baby corn

Total Time
20 min
10 min
10 min
Why order takeaway when you can enjoy this popular Thai dish at home.


Dry rice noodles

200 g, thick

Canola oil

1 tbs

Firm tofu

400 g, drained, cut into 1cm cubes

Red onion

1 small, cut into thin wedges


2 clove(s), crushed

Baby corn

125 g, halved diagonally

Choy sum

1 bunch(es), trimmed, chopped

Soy sauce

2 tbs

Fish sauce

2 tsp

Lime juice

2 tbs

Light peanut butter

2 tbs, smooth

Fresh coriander

½ cup(s)

Fresh basil

¼ cup(s), torn


1 medium, cut into wedges


  1. Place the noodles in a large heatproof bowl. Cover with boiling water and soak for 5 minutes or until tender. Drain.
  2. Meanwhile, heat oil in a wok or large frying pan over high heat. Stir-fry tofu, in batches, for 2 minutes or until golden. Transfer to a bowl.
  3. Add onion and garlic to wok and stir-fry for 1 minute. Add the corn and choy sum and stir-fry for 1 minute or until just tender.
  4. Combine soy sauce, fish sauce, juice and peanut butter in a small bowl. Add to the wok with the noodles and tofu. Stir-fry for 2 minutes or until heated through. Divide pad Thai among serving bowls and sprinkle with coriander and basil. Serve with lime wedges.