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Thai-style vegetarian noodle stir-fry
heartfoundation.org.au|Helpline 13 11 12

Thai-style vegetarian noodle stir-fry

12 minutes (20 minutes)
Serves 4
  • 200g Pad Thai dried rice noodles  
  • 250g block firm tofu, drained 
  • 1 tbs vegetable oil 
  • 2 cloves garlic, crushed 
  • 1 bunch broccolini (250g), cut diagonally into 4cm lengths 
  • 1 red capsicum (250g), 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. Drain again. 
  2. Cut tofu into approximately 1½ 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 to high heat for 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 snow peas 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.  

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