Tofu and Green Vegetable Pad Thai

4 35Min
4 35Min

Tofu and Green Vegetable Pad Thai

Method

  1. Cook noodles as per packet instructions. Heat a wok over high heat. When hot, add 2 teaspoons oil and roll around wok. Add tofu and stir fry for 2-3 minutes or until golden. Transfer to a plate.
  2. Heat remaining oil in wok. Add broccolini and snow and sugar snap peas and stir fry for 2 minutes. Transfer to a plate.
  3. Add egg to hot wok and cook, stirring, for 1 minute. Add noodles and Passage to Asia Pad Thai Stir-fry Sauce. Toss until combined. Return tofu and vegetables to wok and scatter in half the chilli. Toss and cook for 2 minutes or until heated through. Serve in bowls topped with sprouts, nuts, coriander and remaining chilli slices. Squeeze over lime before serving.

What You'll Need

  • 200g rice stick noodles
  • 1 tablespoon vegetable oil
  • 300g firm tofu, drained, cut into 2cm cubes
  • 1 bunch broccolini, trimmed cut into 3cm pieces
  • 100g snow peas, trimmed, halved lengthways, diagonally
  • 100g sugar snap peas, trimmed
  • 1 egg, whisked
  • 200g Passage to Asia Pad Thai stir fry sauce
  • 1 long red chilli, thinly sliced
  • 1 cup bean sprouts, trimmed
  • 1/3 cup salted roasted peanuts, roughly chopped
  • ½ cup coriander sprigs, to serve
  • lime wedges, to serve

What You'll Need

Method