Skip to content

Thai Style Vegetarian Noodle Stirfry

Thai Style Vegetarian Noodle Stirfry


200g Pad Thai dried rice noodles

250g block firm tofu, drained

1 tbs vegetable oil

2 cloves garlic, crushed

1 bunch broccolini, cut diagonally into 4cms lengths

1 red capsicum, cut into thin strips

200g snow peas, halved diagonally

1 tbs reduced-salt soy sauce

1 tbs sweet chilli sauce

2 tsp sesame seeds, toasted


  1. Prepare noodles as directed on packet. Drain. Rinse under cold water. Rinse again.
  2. Cut tofu into approximately 11/2cm cubes. Place on a paper towel-lined tray to absorb excess moisture.
  3. Heat half the oil in a large, non-stick wok or frying pan. Add tofu. Cook over a medium heat for about 5 minutes, turning occasionally, until light golden. Remove and set aside.
  4. Heat remaining oil in same frying pan. Add garlic and broccolini. Stir-fry over medium heat for about 2 minutes. Add capsicum and snow peas. Stir-fry a further 2 minutes or until vegetables are just tender.
  5. Add noodles. Stir-fry until hot.
  6. Return tofu to wok with combined sauces. Stir until noodles are evenly coated with sauce mixture.
  7. Sprinkle with sesame seeds. Serve straightaway.

Tasks for kids:

Cut tofu into cubes (with adult supervision).

Crush garlic.

Cut snowpeas in half (with adult supervision).

Measure soy and sweet chilli sauce.

Sprinkle sesame seeds over stir-fry (Step 7).

Tip: To toast sesame seeds, stir seeds in a small dry frying pan over a medium heat until golden.

Nutrients Per Serve

Energy 1564kJ
Total Fat 11g
Saturated Fat 1.2g
Monounsaturated Fat 3.1g
Polyunsaturated Fat 4.9g
Protein 15.9g
Carbohydrate 47.9g
Fibre 7.8g
Sodium 339mg
Serves 4
Preparation Time 20 minutes
Cooking Time 12 minutes