Tofu Pad Thai

with a Tamarind Peanut Sauce, Shimeji Mushrooms & Carrots

Easy | 25 min

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A plentiful portion of a Thai takeout favourite. Easy to prepare, this Tofu Pad Thai has a tangy tamarind sauce, sauteed with rice noodles, shimeji mushrooms and thinnly sliced carrots. Top with crunchy peanuts and grab your chopsticks!
Contains: Peanuts, Sesame, Soy, Sulphites

May Contain: Egg, Fish, Gluten, Milk, Mustard, Shellfish, Tree Nuts

What We'll Send

Rice Noodles
Green Onion
Roasted Diced Peanuts
Carrot Julienne
Shimeji Mushrooms
Extra Firm Tofu
Sambal Oelek
Coconut Sugar
Sesame Oil
Bean Sprouts
Peanut Butter
Onion Sliced
Sauce Mix
Tamarind Concentrate, GF Soy Sauce
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1372
Fat 66g
Protein 53g
Carbohydrates 146g

Cooking Directions


Tip: This recipe makes a lot of food! If you don't have a very large skillet, use a large, shallow saucepan or pot for Step 3. Leftovers can be packaged and eaten cold for lunch the next day!


Prepare Ingredients

  • Drain tofu and thoroughly pat dry with paper towel.
  • Wash green onion, mushrooms, bean sprouts and cilantro.
  • Slice green onion into 1 inch pieces.
  • Trim stems from mushrooms and separate into individual pieces.
  • Pick and chop cilantro leaves.
  • Cut lime in half.
  • Peel and slice shallot into ⅛ inch slices.

Cook Noodles

  • Bring 2 ½ litres salted water to a boil in a large pot.
  • Add rice noodles and cook for 2–3 minutes, until al dente.
  • Drain in a fine mesh sieve and rinse thoroughly under cold water to prevent sticking.

Start Stir Fry

  • Heat 1 tbsp. oil and half of the sesame oil in a large skillet over medium.
  • Slice tofu into ½ inch cubes.
  • Add tofu to skillet and season to taste with salt. Cook for 4–5 minutes, tossing often, until golden.

Prepare Sauce

  • Meanwhile, in a medium bowl whisk together ⅓ cup water, sauce mix, peanuts, coconut sugar, garlic, peanut butter, and remaining sesame oil.
  • Season with each of the following to taste: salt, sambal oelek, and half of the lime juice.
  • Adjust consistency by adding 1 tbsp. water at a time if desired.

Finish Stir Fry

  • To skillet from Step 3, add green onion, carrots, shallot, and mushrooms. Cook for 2–3 minutes, until vegetables are tender.
  • Add prepared sauce, noodles and bean sprouts.
  •  Use tongs to toss ingredients with sauce and cook for 2–3 minutes, until noodles and sprouts are warmed through.


  • Portion pad thai onto serving plates.
  • Garnish with cilantro.
  • Serve with remaining lime cut into wedges and squeezed over top to taste.
  • Enjoy!

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