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Photo of Pad Thai by WW

Pad Thai

Total Time
25 min
15 min
10 min
Don’t buy take-out, create eat-in! This Thai favourite can be created by you with fresh ingredients in half an hour.


Dry rice noodles

150 g, flat variety

Green shallot(s)

3 individual

Peanut oil

1 tbs

Raw peeled prawns

400 g, (bought peeled), deveined, tails intact

Firm tofu

300 g, cut into 3cm cubes

Beans, snake

1 cup(s), (1 bunch) cut into 4cm lengths


2 medium, halved lengthways, sliced diagonally

Salt reduced chicken stock

¼ cup(s), (60ml)

Lime juice

2 tbs

Fish sauce

1 tbs

Brown sugar

1 tbs

Fresh coriander

½ cup(s)

Roasted peanuts

1 tbs, unsalted, finely chopped


1 medium, cut into wedges, to serve


  1. Prepare the noodles following packet instructions. Thinly slice the white section of the shallots and cut the green section into 4cm lengths.
  2. Heat 1 teaspoon of the oil in a wok or large, deep frying pan over medium-high heat. Stir-fry the prawns for 1-2 minutes or until light golden. Transfer to a large plate. Heat 1 teaspoon of the remaining oil over medium-high heat. Stir-fry the tofu for 3-4 minutes or until light golden. Transfer to the plate with the prawns.
  3. Heat the remaining oil over high heat. Stir-fry the beans, carrot and thinly sliced shallot for 3 minutes or until just tender. Add the noodles, stock, lime juice, fish sauce and sugar. Stir-fry until well combined. Add the prawns, tofu, coriander and remaining shallot. Stir-fry for 1 minute or until hot. Sprinkle with the peanut and serve with lime wedges.