veggie pad thai.

March 25, 2022

serves 4.

prep: 20 min
cook: 15 min

100g thin rice stick noodles
2 tbs salt-reduced soy sauce
1 tbs lime juice
1 tsp honey
250g firm tofu, cut into 1.5cm cubes (or 250g chicken breast, thinly sliced)
1 white onion, thinly sliced
1 garlic clove, crushed
1 large carrot, cut into thin batons
½ red capsicum, thinly sliced
150g broccoli, cut into small florets
1 tbs crushed roasted unsalted peanut & lime wedges, to serve


1 Place noodles in a large heat-proof bowl. Cover with boiling water and set aside to soak for 3 minutes or until softened. Drain.
2 Combine soy sauce, lime juice and honey in a small bowl, set aside. 
3 Heat a large wok over a high heat, lightly spray with oil. Stir-fry the tofu for 1-2 minutes or until golden. Transfer to a plate.
4 Reheat wok over high heat, spray with a little more oil. Add onion and carrot and stir-fry for 2 minutes. Add garlic and stir-fry for 30 seconds or until fragrant. Add capsicum and broccoli, stir fry for 2 minutes or until almost tender. Return tofu to wok with noodles and combined sauce, stir fry until heated through.
5 Serve sprinkled with peanuts and a wedge of lime.