Peanutty Pad Thai
with Tofu, Julienned Carrots and Snowpeas
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Extra-Firm Tofu
(Contains: Soy)
1 unit
Shallot
10 g
Garlic
10 g
Cilantro
1 tbsp
Ketchup
1 unit
Lime
1 unit
Chili Pepper
150 g
Rice Noodles
28 g
Peanuts, chopped
(Contains: Peanuts)
1 tsp
Sesame Oil
(Contains: Sesame)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
3 tbsp
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
113 g
Carrot
227 g
Snow Peas, trimmed
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
