.png)
.pngg)
.png)
Peanutty Pad Thai
with Tofu, Julienned Carrots and Snowpeas
You'll be transported to the streets of Bangkok with this classic Thai noodle dish. This recipe hits all the Thai flavour pillars: sweet, spicy, salty and sour!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
200 g
Tofu extra ferme
(Contient Soya)
1 pièce(s)
Échalote
10 g
Ail
10 g
Coriandre
1 cs
Ketchup
1 pièce(s)
Lime
1 pièce(s)
Piment
150 g
Nouilles de riz
28 g
Arachides, hachées
(Contient Arachides)
1 cc
Huile de sésame
(Contient Sésame)
2 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
3 cs
Sauce hoisin
(Contient Soya, Sésame, Moutarde)
113 g
Carotte
227 g
Pois mange-tout, parés
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Bring a medium pot of salted water to a boil. Pat the tofu dry with paper towels, then cut into 3/4-inch cubes. Thinly slice the shallot. Mince or grate the garlic. Roughly chop the cilantro. Cut the lime into wedges. Finely chop the chili, removing the seeds for less heat.
Add the rice noodles to the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until the rice noodles are tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium-high. Add a drizzle of oil, then the tofu. Season with salt and pepper. Cook, turning the cubes often, until golden-brown all over, 5-7 min. Transfer the tofu to a plate.
Reduce the heat to medium. Add the sesame oil to the same pan, then the shallot. Cook, stirring occasionally, until softened, 1-2 min. Add the carrots, snow peas and garlic. Cook, stirring occasionally, until the veggies are tender-crisp, 3-4 min.
Drain and rinse the noodles under cold running water. (TIP: "Shocking" the noodles with cold water will keep them from sticking to each other!) Stir the soy sauce, hoisin sauce and ketchup into the veggies. Add the noodles and tofu. Stir to coat the noodles with the sauce.
Divide the pad Thai between bowls. Sprinkle with the cilantro, peanuts and chili. Squeeze over a lime wedge.