One-Pan Vegetarian Pad Thai
with Tamarind & Toasted Peanuts
Cooking time
25 minutes
Servings
4
Calories
610 /serving
Kids can help prep string peas, kale and mushrooms for cooking, and stand by to garnish each portion with toasted peanuts, scallions and lime. This Thai noodle classic proves why it has such staying power, with that unmistakable sour-sweet combo of tamarind paste and lime.
We will send you:
- 2 Scallions
- 225g Mushrooms
- 1 Lime
- 100g String peas (sugar snap peas or snow peas)
- 1 Bunch of kale
- 30ml Tamarind paste
- 25g Chopped peanuts
- 120ml Teriyaki glaze
- 450g Rice noodles
Contains: Peanuts • Soy • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Strainer
Total Fat
8 g
Saturated Fat
1 g
Sodium
880 mg
Total Carb
119 g
Sugars
15 g
Protein
16 g
Fibre
7 g
Preparation
Boil the noodles
- In a small pot (or kettle), bring salted water to a boil.
- In a large bowl, combine the noodles and boiling water; stir gently to separate.
- Let sit for 3 to 5 min. until al dente.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, thinly slice the scallions crosswise.
- Quarter the mushrooms.
- Halve the lime; juice ½ and quarter the remaining ½.
- Remove the stem ends of the string peas.
- Remove the kale leaves from the stems; roughly chop the leaves.
Toast the peanuts
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Start the pad thai
- In the same pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until lightly browned.
- Add ½ the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the kale and string peas. Sauté, 1 to 2 min., until slightly softened; season lightly with S&P.
Finish the pad thai
- To the pan, add the teriyaki glaze, tamarind paste, 1 cup water and black pepper; bring to a simmer.
- Add the noodles and cook, stirring often, 2 to 3 min., until combined.
- If the noodles seem dry, gradually add up to ½ cup water until you achieve your desired consistency.
- Add the lime juice and S&P; stir well.
Plate your dish
- Divide the pad thai between your bowls.
- Garnish with the peanuts, lime wedges and remaining scallions. Bon appétit!
