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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

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.

Tags: Gluten-Free High-Protein Chef's Choice Less Prep Low Sodium
SERVINGS
PREP & COOK TIME
35 min
CALORIES
685
FAT
19g
CARBOHYDRATES
117g
PROTEIN
19g

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INGREDIENTS

  1. 1 lime, half juiced and half cut into wedges
  2. 1 tsp turbinado sugar
  3. 2 tbsp tamarind chutney
  4. 2 tsp low-sodium tamari
  5. 1/2 tbsp gochujang
  6. 2 tbsp organic peanut butter
  7. 2 tsp Worcestershire powder
  8. 7 oz rice noodles
  9. 1 carrot, peeled and thinly sliced into rounds
  10. 6 oz green beans, trimmed
  11. 2 scallions, trimmed and cut into 2-inch pieces
  12. 1/4 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.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: peanut, soy
Tools: Large pot, Large nonstick skillet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
685
FAT
19g
CARBOHYDRATES
117g
PROTEIN
19g

Get Recipes Delivered

INSTRUCTIONS

1
Make the sauce

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)

2
Cook the noodles

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.)

3
Cook the vegetables

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.)

4
Add the noodles

Add cooked noodles and sauce to skillet with vegetables and stir to combine. Simmer until sauce has thickened slightly, 1 to 2 minutes.

5
Serve

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

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