Peanut Pad Thai Noodles
with Charred Green Beans & Lime
Crisp-tender green beans and carrots make classic Thai stir-fried noodle dish extra colorful. Crunchy peanuts add some texture, and lime brightens this healthy twist on takeout.
INGREDIENTS
- 1 lime, half juiced and half cut into wedges
- 1 tsp turbinado sugar
- 2 tbsp tamarind chutney
- 2 tsp low-sodium tamari
- 1/2 tbsp gochujang
- 2 tbsp organic peanut butter
- 2 tsp Worcestershire powder
- 7 oz rice noodles
- 1 carrot, peeled and thinly sliced into rounds
- 6 oz green beans, trimmed
- 2 scallions, trimmed and cut into 2-inch pieces
- 1/4 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.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. In small bowl, whisk together lime juice, sugar, tamarind chutney, tamari, gochujang, peanut butter, Worcestershire powder, and 2 tbsp water. (4-serving meal: use ¼ cup water)
Add noodles to boiling water and cook until al dente, 10 to 11 minutes. Drain noodles and rinse under cool water to stop 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 large nonstick skillet over medium-high heat. Add carrot, green beans, and a pinch of salt and cook, undisturbed, until vegetables start to brown, 3 to 4 minutes. Add scallions and peanuts and cook until vegetables are tender and peanuts are toasted, another 5 to 7 minutes. (4-serving meal: use 4 tsp vegetable oil) (TIP: For the 4-serving meal, cook the vegetables in batches.)
Add cooked noodles and sauce to skillet with vegetables and stir to combine. Simmer until sauce has thickened slightly, 1 to 2 minutes.
Divide peanut pad Thai noodles with charred green beans between bowls. Garnish with lime wedges. Tuck in!
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Almond Butter Tofu Bowls with Gai Lan & Sticky Rice
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