FOOD CALCULATOR
Sign up to our newsletter!
General
Back to Recipes
Community library
Pad Thai
4
Servings
12
Ingredients
Start Free Trial!
Saving a recipe to your library needs an account. Log in
Ingredients
Makes 4 servings- Dry Rice Noodles 4.0 ounce(s)
- Garlic Cloves 0.5 whole
- Ginger 2.0 teaspoon(s)
- Broccoli 0.5 pound(s)
- Shredded Carrots 4.0 ounce(s)
- Tofu, firm & pre-marinated 8.0 ounce(s)
- Peanut Oil 4.0 tablespoon(s)
- Pad Thai Sauce 8.0 ounce(s)
- Lime 1.0 whole
- Cilantro 0.5 bunch(es)
- Peanuts 0.4 ounce(s)
- Salt 1.0 teaspoon(s)
Dietary Restrictions
Soy
Onions/Garlic/Chives/Green Onions/Shallots
Recipe Instructions
Check label of Pad Thai Sauce - for shellfish, gluten, etc.
1. Chop broccoli, carrots if needed. Chop tofu if needed; set aside.
2. Cook noodles according to package instructions. Add veggies to steam-cook alongside noodles, or in separate pot. RINSE WITH COLD WATER after cooking or rice noodles will become one singular noodle. Put noodles & veggies back into pot after rinsing.
3. Meanwhile - Chop garlic and ginger and set aside. Chop garnishes - peanuts, cilantro, lime wedges, bean sprouts, etc. Set out in buffet line w/ siracha and red chili flakes.
4. After noodles are back in pot, dump tofu into pot w/ noodles and veggies.; add peanut oil, pad thai sauce, garlic, ginger and heat pot up on low-med heat. Stir well.
5. Serve and enjoy!
