Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 6.57 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 3teaspoons vegetable oil
- 1 bunch baby bok choy, shredded
- 1 red capsicum, deseeded, thinly sliced
- 2 long red chillies, deseeded, sliced
- 1tablespoons coriander, leaves (to serve)
- 1 red onion, thinly sliced
- 3 limes
- 250grams rice stick noodles
- 2tablespoons salt reduced soy sauce
- 500grams firm tofu, cubed
- 1 egg
- 2 cloves garlic, crushed
Nutrition per serving
1910kJ / 458Cal
1910 Kilojoules or 458 Calories
22% of daily energy intake*
Protein
19.9grams
Fat
10.0grams
Carbs
65.0grams
Sugars
6.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Place noodles into a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 10 minutes to soften. Stir with a fork to separate. Drain.
Step 2 of 6
Heat 1 tsp of oil in a wok over a high heat. Add half the tofu and stir-fry for 2 minutes or until golden. Transfer to a plate lined with a paper towel. Reheat wok and repeat with the remaining tofu.
Step 3 of 6
Heat the remaining oil in the same wok over medium heat until it’s just smoking. Add onion and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute. Add the bok choy and capsicum, and stir-fry for 2 minutes. Drizzle 2 tbs water over the vegetables. Cover wok and cook vegetables for a further 2 minutes or until they are just tender.
Step 4 of 6
Meanwhile deseed and finely chop 1 chilli. Mix the egg with the soy sauce, juice of 1 lime and chilli in a jug. Thinly slice the remaining chilli and set aside for the garnish.
Step 5 of 6
Add the noodles and egg mixture to the wok. Toss mixture until well combined. Return tofu to the wok and toss to combine.
Step 6 of 6
Divide the Pad Thai among serving bowls. Top each bowl with coriander leaves and serve with lime wedges.
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