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Photo of Pad thai with prawns and tofu by WW

Pad thai with prawns and tofu

Total Time
35 min
20 min
15 min
The trickiest part of making a pad Thai is cooking with the noodles. Noodles should be bendy and solid, not completely soft or expanded. If in doubt, undersoak them.


Peanut oil

2 tbs

Raw peeled prawns

300 g

Firm tofu

300 g, cut into 2cm cubes

Dry rice noodles

200 g

Green shallot(s)

3 individual, thinly sliced diagonally

Snow peas

200 g, thinly sliced lengthways

Red capsicum

1 medium, thinly sliced lengthways


1 medium, cut into matchsticks


1 medium, lightly beaten (2 medium)

Fish sauce

¼ cup(s), (60ml)

Lime juice

¼ cup(s), (60ml)

Brown sugar

1 tbs

Bean sprouts

100 g

Fresh coriander


Roasted peanuts

1 tbs, finley chopped


1 medium, (wedges to serve)


  1. Heat oil in a wok or large non-stick frying pan over high heat. Add prawns and stir-fry for 2–3 minutes or until colour changes, then set aside. Add tofu to wok and stir-fry for 5 minutes or until evenly browned. Set aside.
  2. Meanwhile, prepare the noodles following packet instructions, drain and then set aside.
  3. Add shallots, snow peas, capsicum and carrot to wok and stir-fry over medium-high heat for 2 minutes.
  4. Push vegetables to one side of wok. Add egg and cook, breaking up as it sets. Return prawns and tofu to wok. Add fish sauce, juice and sugar and stir-fry to combine.
  5. Add noodles and bean sprouts and toss gently to heat through. Sprinkle stir-fry with coriander and peanuts. Serve immediately with lime wedges.