Stir-fried Thai-style noodles with tofu

Stir-fried Thai-style noodles with tofu
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Featured in
Noodle recipes, Tofu recipes


  • 375g dried egg noodles
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 250g firm tofu, cut into 1.5cm cubes
  • 500g medium green prawns, shelled
  • 2 fresh birds-eye chillies, sliced, or to taste
  • 4 green shallots, sliced
  • 60mls (1/4 cup) fresh lemon juice
  • 60mls (1/4 cup) fish sauce
  • 2 tablespoons brown sugar
  • 50g bean sprouts
  • 3 tablespoons finely chopped roasted peanuts
  • 1/2 cup fresh coriander leaves


  • Step 1
    Cook the noodles in a large saucepan of boiling water, following packet directions, until al dente. Drain the noodles and set aside.
  • Step 2
    Heat 1 tablespoon of the olive oil in a wok or large frying pan over medium-high heat. Add garlic and tofu and stir-fry for 2 minutes or until the tofu is golden. Remove tofu from the wok or frying pan and set aside. Heat the remaining olive oil in the wok or frying pan over high heat, add the prawns and stir-fry for 2 minutes or until the prawns have changed colour and are just cooked. Add the chillies and green shallots and stir-fry for 30 seconds. Return the tofu to the wok with the noodles, lemon juice, fish sauce and brown sugar and cook for 1 minute, tossing to combine. Add the bean sprouts and toss to combine. Serve immediately sprinkled with the peanuts and coriander leaves.

  • High fibre
  • Low carb
  • Low sugar


  • 2514 kj


  • 20g

    Fat Total

  • 4g

    Saturated Fat

  • 10g


  • 39g


  • 205mg


  • 1842.93mg


  • 9g

    Carbs (sugar)

  • 62g

    Carbs (total)

All nutrition values are per serve
  • Author: Suzie Smith
  • Publication: Australian Good Taste



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