IN THE KIT
12 ozfirm tofu
8 ozrice noodles
2 ozgreen onion
1⁄2 pcsbell pepper
3 ozbean sprouts
2 ozThai basil
2 ozonion garlic mix
12 ozZest Pad Thai sauce
Kitchen Items Needed
Large pot to boil water for noodles
Bowl for tofu
Cutting board & knife
Vegetable peeler (optional)
Colander/strainer for noodles
Wooden spoon/tongs for stirring
Fill large size pot with salted water & start to boil;
Cut tofu into bite size pieces. Set aside in a bowl, season with salt & pepper;
Slice the scallion lengthways into 2” thin pieces;
Grate or julienne the carrots into thin strips (peeling optional);
Core, slice peppers into thin pieces;
Roughly chop peanuts;
Remove basil leaves from stems, finely chop;
Slice the lime into wedges.
Cook noodles in boiling water for 3 minutes, or until noodles are al dente. Drain, quick rinse with cold water & set aside.
In a large skillet, heat oil over medium high heat. Add tofu with the garlic & onion mixture - cook for 5-7 minutes, allowing the tofu to brown on all sides. Remove & set aside on a plate.
Add a drizzle of olive oil to the same skillet & add peppers with a pinch of salt & pepper, cooking for 2 minutes. Add bean sprouts, carrots, scallion, tofu & drained noodles. Coat noodles & veggies in Zest Pad Thai sauce & cook for an additional 2 minutes. Remove from heat.
Divide into plates or bowls, garnish with chopped peanuts, basil & lime wedge!