Tangy Pad Thai

with Toasted Peanuts and Tofu

Moderate | 30 min

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Contains: Peanuts, Sesame, and Soy.

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

What We'll Send

Tamarind Concentrate
Coconut Sugar
Cilantro
Rice Noodles
Carrot Julienne
Ginger
Garlic
Green Onion
Unsalted Whole Peanuts
Extra Firm Tofu
Lime
Red Bell Pepper
GF Soy Sauce
Sesame Oil
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 1224
Fat 56g
Protein 45g
Carbohydrates 137g

Cooking Directions

1

Cook Rice Noodles

Bring 2 1/2 litres (5 litres for 4 servings) salted water to a boil in a large pot. Once boiling, add rice noodles to pot. Cover pot with a lid and remove pot from heat. Let noodles soften for 2-3 minutes until tender and chewy. Drain well with a fine mesh sieve.

2

Toast Peanuts

Roughly chop peanuts. Add peanuts to a large skillet over medium heat and toast for 3-4 minutes, or until golden and fragrant. Remove from skillet and set aside for Step 7.

3

Cook Tofu

Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium. Drain tofu and press moisture out using a clean dish cloth or paper towel. Dice tofu into 1/2 inch cubes. Add tofu to hot skillet and season with a sprinkle of salt and pepper. Cook for 5-7 minutes or until golden, tossing or flipping tofu to cook evenly. Remove tofu from skillet and set aside.

4

Prepare Ingredients

Meanwhile, wash bell pepper, lime, green onion and cilantro. Slice bell pepper into 1/4 inch pieces. Zest lime and cut in half. Thinly slice green onion. Pick and chop cilantro leaves.

5

Cook Vegetables

Add half of the sesame oil to same skillet along with bell pepper, ginger, garlic, carrot, and half of the green onion. Saute for 3-4 minutes, until softened and fragrant.

6

Prepare Sauce

Meanwhile in a small bowl, whisk coconut sugar, 2 tbsp. (4 tbsp. for 4 servings) water, soy sauce, lime juice, remaining sesame oil, and tamarind concentrate. Add sauce, tofu, and cooked rice noodles to skillet. Toss everything together well. Cook for about 1 minute until sauce thickens slightly.

7

Plate + Serve

Divide noodles, tofu and vegetables between serving dishes. Top with remaining green onion, cilantro, chopped peanuts, and lime zest to taste. Enjoy!

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