Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) NZ$60. Offer ends 21/01/2025. See terms.
Join now
Photo of Pad Thai by WW

Pad Thai

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Don’t buy take-out, create eat-in! This Thai favourite can be created by you with fresh ingredients in half an hour.

Ingredients

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

Carrot(s)

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

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  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.

You might like

You might like