Peanut Pad Thai Noodles
with Charred Green Beans & Lime
INGREDIENTS
- 1 lime, one half juiced, one half cut into wedges (divided)
- 1 tsp turbinado sugar
- 1 oz tamarind chutney
- 1.5 tsp tamari
- 1 tbsp gochujang
- 2 tbsp peanut butter
- 2 tsp Worcestershire powder
- 6 oz rice noodles
- 1 carrot, peeled and cut into thin rounds
- 6 oz green beans
- 6 scallions, trimmed and cut into 2-inch pieces
- ½ cup peanuts, roughly chopped
- 2 tsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring a large pot of salted water to a boil for the noodles. In a small bowl, combine the lime juice, turbinado sugar, tamarind chutney, tamari, gochujang, peanut butter, Worcestershire powder, and 2 tbsp warm water and whisk the pad Thai sauce. (4-serving meal: use 4 tbsp warm water)
Once the water is boiling, add rice noodles and cook until al dente, 10 to 11 minutes. Drain noodles and rinse under cool water to stop the cooking process. TIP: The noodles should be slightly undercooked; they’ll finish cooking with the sauce in a later step.
Heat 2 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add carrot, green beans, and a pinch of salt and cook, undisturbed, until the vegetables start to brown, 3 to 4 minutes. Add scallion and peanuts and cook until the vegetables are tender and peanuts are toasted, another 5 to 7 minutes. (4-serving meal: use 4 tsp vegetable oil) TIP: If necessary, cook the vegetables in batches for the 4-serving meal.
Add cooked noodles and pad Thai sauce to the skillet with the vegetables and stir to combine. Let noodles simmer until the sauce has thickened slightly, 1 to 2 minutes.
Divide the peanut pad Thai noodles with charred green beans between bowls. Garnish with lime wedges. Tuck in!
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