Vegetarian Pad Thai


5 mins


20 mins


25 mins


4 Servings


An easy and delicious way to use up the veggies in your crisper and nourish your body for lunch or dinner! If you can’t be bothered with the sauce yourself, look for a ready made pad thai sauce with the least sugar per 100g)

  • 300 g firm tofu, cut into 1cm cubes
  • 250 g zucchini noodles
  • 250 g sweet potato noodles
  • 1 brown onion, chopped
  • 2 eggs
  • 1 tsp crushed garlic
  • ¼ tsp minced ginger
  • ¼ cup peanuts, finely chopped or crushed
  • 1 cup bean sprouts (or whatever veg you have in your crisper – capsicum, broccoli, mushrooms, carrots…)
  • 1 tsp peanut oil
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • Juice from 1 lime
  • 250 g flat rice noodles (optional)
  • 1 tsp chilli (optional)


  1. Cook glass noodles according to packet instructions if using.
  2. Heat peanut oil in a large pan or wok. Add onion, followed by garlic, chilli (if using) and tofu. Add sauces and stir fry until tofu has browned.
  3. Move all contents of wok to one side and crack eggs, one by one, into wok and stir to cook then mix through.
  4. Add zoodles, swoodles and any other veg you’re using. Go nuts here, the more the merrier.
  5. Finally, add peanuts and garnish with lime wedges and/or coriander if you’re feeling fancy.