This Australia Day prevent any over-indulgence with healthy yet delicious meals.
Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Add tofu and stir-fry for 5 minutes or until browned. Transfer to a plate. Add shallots, capsicum, sugar snap peas, broccoli and ¼ cup (60ml) water and stir-fry for 4–5 minutes or until just tender. Transfer to a bowl.
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add eggs and cook, breaking up as mixture sets, for 1–2 minutes or until just cooked. Return tofu and vegetables to wok with soy sauce, juice and palm sugar and stir-fry for 1 minute. Add noodles and bean sprouts and stir-fry for 1 minute or until heated through.
Sprinkle Pad Thai with coriander, cashews and chilli and serve with lemon wedges.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe was supplied by Weight Watchers.
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