Photo of Vegetarian pad Thai by WW

Vegetarian pad Thai

11
9
9
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Increasing the vegetable count in this popular rice noodle dish makes it healthier and tastier than your typical takeaway

Ingredients

Dry rice noodles

200 g, stick variety

Sunflower oil

1 tbs, or canola variety

Silken or soft tofu

300 g, cut into 2cm pieces, drained on paper towel

Green shallot(s)

4 individual, thinly sliced

Red capsicum

1 medium, thinly sliced

Sugar snap peas

200 g, halved diagonally

Broccoli

2 cup(s), (180g), florets

Egg(s)

2 medium, lighhtly beaten

Reduced salt soy sauce

60 ml, (1/4 cup)

Lemon juice

¼ cup(s), (60ml)

Brown sugar

1 tbs

Bean sprouts

100 g

Fresh coriander

cup(s)

Raw cashews

20 g, (2 tbs), coarsely chopped, unsalted, roasted

Fresh red chilli

1 whole, birdseye variety, thinly sliced

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
  2. Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Add tofu and stir-fry for 5 minutes or until browned. Transfer to a plate. Add shallots, capsicum, sugar snap peas, broccoli and ¼ cup (60ml) water and stir-fry for 4–5 minutes or until just tender. Transfer to a bowl.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add eggs and cook, breaking up as mixture sets, for 1–2 minutes or until just cooked. Return tofu and vegetables to wok with soy sauce, juice and sugar and stir-fry for 1 minute. Add noodles and bean sprouts and stir-fry for 1 minute or until heated through.
  4. Sprinkle pad Thai with coriander, cashews and chilli and serve with lemon wedges.

Notes

TIP: You can add 250g shredded skinless cooked chicken breast with the noodles.