Tofu pad Thai

Tofu pad Thai

This speedy weeknight meal will have dinner on the table in next to no time! It's the ultimate healthy, homemade 'take-away'!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

200g pad Thai noodles
2 teaspoons extra-virgin olive oil
450g fi rm tofu, cut into 2cm cubes
½ bunch spring onions, sliced
2 cloves garlic, minced
500g kaleslaw or coleslaw mix, dressing omitted
¼ cup reduced-salt tamari
1 lime, juiced
1½ tablespoons no-added-salt or sugar peanut butter
1cup fresh coriandercilantroX leaves
1 red chilli, sliced
1 cup bean sprouts
2 tablespoons chopped unsalted peanuts (optional)

Instructions

Stay Awake

1 Place rice noodles in a large bowl and cover with boiling water. Soak for 6-8 minutes or until soft. Drain and set aside.

2 Heat oil in a large wok over high heat. Add tofu and cook, stirring, for 8 minutes or until golden. Transfer to a bowl. Add the white part of the green onion and garlic to the pan and cook for 3 minutes. Add coleslaw kit and cook for a further 3 minutes or until beginning to wilt. Add cooked tofu, noodles and green part of onion to the pan and continue to stir until combined.

3 In a small bowl whisk together tamari, lime juice and peanut butter. Pour marinade over noodles. Top with coriander, chilli, bean sprouts and chopped peanuts, if using.

HFG tip

Super hungry? Add two lightly whisked and scrambled eggs to your pad Thai – it’ll boost the protein too.

Nutrition Info (per serve)

Calories 500 cal

Kilojoules 2102 kJ

Protein 24 g

Total fat 16 g

Saturated fat 3.51 g

Carbohydrates 59 g

Sugar 6.6 g

Dietary fibre 10 g

Sodium 665 mg

Calcium 422 mg

Iron 4.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.