Healthier Vegetarian Pad Thai

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE - for vegan version omit egg."

Original recipe yields 4 servings


  • Serving Size: 1 (431.1 g)
  • Calories 693.9
  • Total Fat - 52.2 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 249.6 mg
  • Sodium - 737.3 mg
  • Total Carbohydrate - 30.6 g
  • Dietary Fiber - 6.6 g
  • Sugars - 11.2 g
  • Protein - 34.8 g
  • Calcium - 632.6 mg
  • Iron - 11.4 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.7 mg

Step 1

Place noodles in a large heatproof bowl and cover with boiling water and then let stand for 8 to 10 minutes or until just tender. Using a fork, separate noodles and then drain.

Step 2

Place lime juice, oyster sauce, soy sauce and sugar in a bowl and stir until sugar dissolves.

Step 3

Using a vegetable peeler, peel long thin strips from carrot.

Step 4

Heat a wok over medium-high heat and add 2 teaspoons oil and swirl to coat.

Step 5

Stir-fry tofu, in 2 batches, for 2 to 3 minutes or until golden and then transfer to paper towel to drain.

Step 6

Add 2 teaspoons oil to wok and add egg and swirl to cover base of wok and cook for 1 minute or until just set and transfer to a board and then thickly slice.

Step 7

Add remaining oil to wok and add onion and stir-fry for 2 minutes or until onion softens and then add garlic and stir-fry for 30 seconds or until fragrant and next add beans and broccolini and stir-fry for 2 minutes, next add carrot, noodles, tofu, egg and sauce mixture and stir-fry for 2 minutes or until heated through and then add bean sprouts and toss to combine, sprinkle with sesame seeds and chilli and serve with lime wedges.

Tips & Variations

No special items needed.