Pad Thai with Tofu
with Eggs, Cabbage, Lime and Peanuts- Soy
- Egg
- Peanuts
- Anchovies
- Milk
- Wheat
- May contain traces of allergens
- Sesame
- Crustaceans
- Egg
- Fish
- Sulphites
- Mustard
- Tree nuts
- Peanuts
- Soy
- Milk
- Gluten
- Triticale
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Grade A egg • Rice noodles (rice, water) • Lime • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Green cabbage • Shallot • Peanuts • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cornstarch • Parsley • Garlic • Green onion • Chili pepper.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
100 g
Rice Noodles
(May be present: Sesame, Crustaceans, Egg, Wheat, Fish, Sulphites, Mustard, Tree nuts, Peanuts, Soy, Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
2 unit(s)
Egg
(Contains: Egg)
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Lime
2 unit(s)
Green Onion
56 g
Green Cabbage, shredded
1 tbsp
Fish Sauce
(Contains: Anchovies May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chili Pepper
4.5 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- To a medium bowl, add tofu, half the cornstarch (use all for 4 servings), fish sauce and 1/4 tsp (1/2 tsp) salt. Mix well to combine. Set aside.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Drain rice noodles and rinse under warm water until slightly cool. Return to the pot.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't crowd the pan; cook tofu in 2 batches if needed.) Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Transfer to a plate.
- Meanwhile, on a separate cutting board, peel, then slice shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Cut green onions into 2-inch pieces, crosswise, then cut in half lengthwise. Keep white and green parts separate.
- Cut lime into wedges.
- Thinly slice chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, shallots and garlic. Cook for 1-2 min, stirring frequently, until fragrant.
- Add cabbage. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Push to one side of the pan.
- Add eggs and scramble. Cook for 1 min.**
- To the pot with noodles, add tofu, veggies, 1/2 cup (1 cup) Pad Thai Sauce and 1/2 cup (1 cup) reserved noodle water.
- Cook over medium for 2-3 min, stirring gently, until sauce is absorbed.
- Add green onion whites and half the peanuts. Stir to combine. Season with salt and pepper.
- Remove from heat.
- Divide noodles between bowls and sprinkle remaining peanuts over top.
- Sprinkle with remaining green onions.
- Sprinkle chilies over top, if you like.
- Squeeze a lime wedge over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken.
Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't crowd the pan; cook tofu in
2 batches if needed.) Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over.
