Vegetarian Pad Thai

clock 15 minutes + 10 minutes bowl Serves 4


  • 250 g rice stick noodles
  • 3 tsp vegetable oil
  • 450 g hard tofu, cubed
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 bunch baby bok choy, shredded
  • 1 red capsicum, deseeded, thinly sliced
  • 1 egg
  • 2 Tbsp salt-reduced soy sauce, standard soy sauce can substitute
  • 3 limes
  • 2 long red chilli, deseeded, sliced
  • coriander leaves, to serve
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  • 1. 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.

  • 2. Heat 1 tsp of oil in a wok over high heat. Add half the tofu and stir-fry for 2 minutes or until golden. Transfer to a plate lined with paper towel. Reheat wok and repeat with the remaining tofu.

  • 3. 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 vegetables. Cover wok and cook vegetables for a further 2 minutes or until they are just tender.

  • 4. Meanwhile, mix the egg with the soy sauce, juice of 1 lime, and half of the chilli in a jug. Cut the remaining limes into wedges and set aside.

  • 5. Add the noodles and egg mixture to the wok. Toss mixture until well combined. Return tofu to wok and toss to combine.

  • 6. Divide the pad thai among serving bowls. Top each bowl with coriander leaves and sliced chilli. Serve the pad thai with lime wedges.

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