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Photo of Tofu pad Thai by WW

Tofu pad Thai

Total Time
30 min
15 min
15 min


Dry rice noodles

120 g, stick variety

Canola oil

2 tsp

Red capsicum

1 medium, cut into thin strips

Red onion

1 medium, thinly sliced


2 medium, cut into matchsticks

Green cabbage

1½ cup(s), (130g) thinly sliced


2 clove(s), crushed

Fish sauce

2 tbs

Reduced salt soy sauce

2 tbs

Tamarind puree

1 tbs, (see tip)

Brown sugar

1 tbs

Firm tofu

240 g, cut into thin slices

Sriracha sauce

1½ tsp

Boiled egg(s)

3 medium, chopped

Fresh coriander

½ cup(s)

Peanuts, without skin, roasted, unsalted

2 tbs, finely chopped


2 medium, cut into wedges


  1. Place noodles in a large bowl. Add enough boiling water to cover. Stand for 3 minutes or until noodles are almost softened. Drain and rinse under cold running water. Drain again.
  2. Meanwhile, heat oil in large non-stick frying pan over medium-high heat. Add capsicum, onion, and carrots and cook, stirring frequently for 2-3 minutes or until vegetables are tender crisp. Add cabbage and garlic and cook, stirring frequently, for 1 minute or until fragrant. In a small cup, stir together fish sauce, soy sauce, tamarind puree and sugar. Add to pan and cook, stirring for 30 seconds. Add noodles and tofu and cook, tossing gently to combine, for 2-3 minutes or until heated through.
  3. Remove pan from heat. Add sriracha and toss gently. Divide noodle mixture among 6 shallow bowls. Sprinkle evenly with eggs, coriander and peanuts. Serve with lime wedges.


TIP: The tamarind puree brings authentic tang to this sweet and sour dish. Look for it in the Asian aisle of the supermarket.