This pad Thai has become a staple meal for my current health kick. The overall taste is fresh and light, the sauce isn’t overpowering but the flavours compliment each other perfectly. I’ve roughly estimated a large serving of this dish to be less than 300 calories but don’t hold me to that, I’m awful at maths. Instead of regular rice noodles, I’ve been using a brand of noodles called SlimPasta which are literally under 10 calories per serving and take about 1 minute to cook. You can get them in the health food sections at both Coles and Woolworths. Serve this meal up to the family and they’ll have no clue that it’s low calorie, that I can (kinda) promise you.
- 1 tablespoon peanut oil
- Fresh red chilli (as much as you like)
- 2 cloves garlic, finely chopped
- 1 brown onion, chopped into 1cm chunks
- 1 250 gram block firm tofu or bean curd, cut into 2cm cubes
- 1 small red capsicum, chopped
- 2 spring onions, chopped
- 1 packet Wok Ready SlimPasta
- 1 tablespoon ketcap bango
- 1 teaspoon vegan fish sauce (or soy)
- 1 teaspoon brown sugar
- Juice of half a lime
- 2 tablespoons crushed peanuts
- Lime wedges to serve
- Heat the oil in the wok before adding the chilli garlic and onion. Cook for a minute or so before adding the tofu.
- Once the tofu begins to brown, add the capsicum and spring onion. Cook for a further couple of minutes.
- While the vegetables are cooking, place the noodles in a bowl with boiling water and let stand for one minute.
- Drain the noodles and place on paper towel to remove as much moisture as possible before adding to the wok.
- Add the ketcap bango, “fish” sauce, brown sugar and lime. Coat the contents of the wok and allow to cook for a further few minutes.
- Stir through the crushed nuts and serve immediately with a lime wedge.