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Photo of Pad Thai salad by WW

Pad Thai salad

8
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
All the best flavours of Pad Thai in a light fresh salad remake.

Ingredients

Green string beans

200 g, halved

Carrot(s)

2 medium, cut into matchsticks

Dry rice noodles

200 g

Lime juice

2 tbs

Fish sauce

1 tbs

Brown sugar

2 tsp

Egg(s)

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

Instructions

  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.

Notes

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

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