Peanutty Pad Thai

Peanutty Pad Thai

with Tofu, Julienned Carrots and Snowpeas

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You'll be transported to the streets of Bangkok with this classic Thai noodle dish. This recipe hits all the Thai flavour pillars: sweet, spicy, salty and sour!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

200 g

Extra-Firm Tofu


1 unit


10 g


10 g


1 tbsp


1 unit


1 unit

Red Chili Pepper

150 g

Rice Noodles

28 g

Peanuts, chopped


1 tsp

Sesame Oil


2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

3 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

113 g


227 g

Snow Peas, trimmed

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories654 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate98 g
Sugar20 g
Dietary Fiber8 g
Protein23 g
Cholesterol1 mg
Sodium1409 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* Bring a medium pot of salted water to a boil. Pat the tofu dry with paper towels, then cut into 3/4-inch cubes. Thinly slice the shallot. Mince or grate the garlic. Roughly chop the cilantro. Cut the lime into wedges. Finely chop the chili, removing the seeds for less heat.


Add the rice noodles to the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until the rice noodles are tender, 10-12 min.


Meanwhile, heat a large non-stick pan over medium-high. Add a drizzle of oil, then the tofu. Season with salt and pepper. Cook, turning the cubes often, until golden-brown all over, 5-7 min. Transfer the tofu to a plate.


Reduce the heat to medium. Add the sesame oil to the same pan, then the shallot. Cook, stirring occasionally, until softened, 1-2 min. Add the carrots, snow peas and garlic. Cook, stirring occasionally, until the veggies are tender-crisp, 3-4 min.


Drain and rinse the noodles under cold running water. (TIP: "Shocking" the noodles with cold water will keep them from sticking to each other!) Stir the soy sauce, hoisin sauce and ketchup into the veggies. Add the noodles and tofu. Stir to coat the noodles with the sauce.


Divide the pad Thai between bowls. Sprinkle with the cilantro, peanuts and chili. Squeeze over a lime wedge.