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Peanut Pad Thai Noodles with Charred Green Beans & Lime
2 or 4 Serving Dinner

Peanut Pad Thai Noodles

with Charred Green Beans & Lime

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
840
FAT
28g
CARBOHYDRATES
110g
PROTEIN
28g

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INGREDIENTS

  1. 1 lime, one half juiced, one half cut into wedges (divided)
  2. 1 tsp turbinado sugar
  3. 1 oz tamarind chutney
  4. 1.5 tsp tamari
  5. 1 tbsp gochujang
  6. 2 tbsp peanut butter
  7. 2 tsp Worcestershire powder
  8. 6 oz rice noodles
  9. 1 carrot, peeled and cut into thin rounds
  10. 6 oz green beans
  11. 6 scallions, trimmed and cut into 2-inch pieces
  12. ½ cup peanuts, roughly chopped
  13. 2 tsp vegetable oil*
  14. Salt*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: peanut, soy
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
840
FAT
28g
CARBOHYDRATES
110g
PROTEIN
28g

View Full Nutrition Label


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INSTRUCTIONS

1
Make the pad Thai sauce

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)

2
Cook the rice noodles

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.

3
Cook the vegetables

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.

4
Add the noodles

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.

5
Serve

Divide the peanut pad Thai noodles with charred green beans between bowls. Garnish with lime wedges. Tuck in!

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