Vegetarian pad Thai
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This vibrant noodle dish is a popular street food in Thailand, and a tasty way towards your 5-a-day
Ingredients
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
Beansprouts
160 g
Coriander, fresh
1 tablespoon(s)
Basil, fresh
1 tablespoon(s)
Unsalted Peanuts
20 g
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.