This Australia Day prevent any over-indulgence with healthy yet delicious meals.


  • 200g dried rice stick noodles

  • 1 tbs sunflower or canola oil

  • 300g firm silken tofu cut into 2cm pieces

  • 4 green shallots, thinly sliced

  • 1 red capsicum, thinly sliced

  • 200g sugar snap peas, halved diagonally

  • 2 cups (180g) broccoli florets

  • 2 eggs, lightly beaten

  • ¼ cup (60ml) soy sauce

  • ¼ cup (60ml) lime juice

  • 1 tbs brown sugar

  • 100g bean sprouts

  • 1⁄3 cup fresh coriander leaves

  • 2 tbs coarsely chopped unsalted roasted cashews

  • 1 fresh red birdseye chilli, thinly sliced

  • Lemon wedges, to serve


  • 1.

    Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Sprinkle Pad Thai with coriander, cashews and chilli and serve with lemon wedges.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 476kj
  • Fat Total 11g
  • Saturated Fat 2g
  • Protein 23g
  • Carbohydrate 74g
  • Sugar 14g
  • Sodium 3661mg

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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