Photo of Vegetarian pad Thai by WW

Vegetarian pad Thai

Points® value
Total Time
25 min
15 min
10 min
This vibrant noodle dish is a popular street food in Thailand, and a tasty way towards your 5-a-day


Sweet Chilli Sauce

1 tablespoon(s)

Soy Sauce

1 tablespoon(s)

Lime Juice, Fresh

2 tablespoon(s)

Vegetable Oil

2 teaspoon(s)

Plain Tofu

300 g, cut into 2cm cubes

Pak Choi

4 portion(s), chopped

Spring Onions

2 medium, chopped

Carrots, raw

2 medium, spiralised

Rice Noodles, dry

100 g, , cooked to pack instructions


160 g

Coriander, fresh

1 tablespoon(s)

Basil, fresh

1 tablespoon(s)

Unsalted Peanuts

20 g


  1. To make the stir fry sauce, combine the sweet chilli, soy sauce and lime juice together in a small jug and set aside.
  2. Heat the oil in a nonstick wok over a high heat. Add the tofu and stir-fry for 2-3 minutes until golden. Transfer to a plate and set aside. Add the chopped choy sum, spring onions and carrots to the wok and stir-fry for 1-2 minutes or until the choy sum has wilted, adding a little water if it starts to stick.
  3. Add the cooked noodles, sauce and bean sprouts to the wok along with the tofu and stir-fry until heated through.
  4. Serve the pad Thai in bowls with the coriander, Thai basil and peanuts scattered over.


Don’t have a spiraliser? Cut the carrots into long, thin strips using a vegetable peeler instead.