Photo of Pad Thai with tofu and baby corn by WW

Pad Thai with tofu and baby corn

12
9
9
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Why order takeaway when you can enjoy this popular Thai dish at home.

Ingredients

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

garlic

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

lime(s)

1 medium, cut into wedges

Instructions

  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.

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