| | Healthy pad Thai
Healthy pad Thai
Healthy pad Thai 4.3-5 9
  • Calories: 1352 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Place rice noodles in a large heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until softened. Drain.
  2. Combine tamarind, tamari, lemon juice and sugar in a small bowl. Stir until sugar dissolves. Set aside.
  3. Heat a large wok over high heat. Lightly spray with oil. Stir-fry the tofu for 1-2 minutes, until golden. Transfer to a plate. Lightly spray wok with oil. Add prawns and stir-fry for 4 minutes or until they change colour and are just cooked through. Place on top of tofu.
  4. Lightly spray wok with oil. Add onion and stir-fry for 2 minutes. Add garlic and stir-fry for 30 seconds or until aromatic. Add capsicum and broccolini and stir-fry for 2 minutes or until tendercrisp. Add carrot and stir-fry for 1 minute. Add tofu, prawns and sauce mixture. Stir-fry for 1-2 minutes or until warmed through.
  5. Serve topped with bean sprouts, peanuts and lime wedges.
Time for preparing:
17 min.


  • 100g thin rice stick noodles
  • 1 teaspoon tamarind paste
  • 1 tablespoon gluten-free tamari
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon brown sugar
  • 250g firm tofu, cut into 1.5cm pieces
  • 200g peeled green prawns, tails intact
  • 1 white onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 1 red capsicum, deseeded, thinly sliced
  • 1 bunch broccolini, cut into 3cm lengths
  • 400g carrots, peeled, cut into noodles using a spiraliser
  • 55g (1 cup) bean sprouts
  • 2 tablespoons chopped roasted unsalted peanuts, to serve
  • Lime wedges, to serve