Bangkok-Style Pad Thai

With Fluffy Egg, Chili-Lime Sauce, and Peanuts

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Peanuts, Soy

Calories Conscious
A note about serious food allergies

Perhaps the most classic take-out dish of all time, Pad Thai just gets us. Could it be the succulent rice noodles soaking up the sweet-and-savory sauce? Or the crunchy sprouts and roasted peanuts playing against the soft, stir-fried tofu? Maybe it's the egg that makes this dish feel like a meal that satisfies your every craving. Whatever the case, you'll love our make-at-home version that's every bit as authentic as the original, without weighing you down.

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • 1 Lime
  • 2 Green Onions
  • 2 Garlic Cloves
  • 3 Cilantro Sprigs
  • 6 oz. Rice Noodles, Vermicelli
  • Info
    1 fl. oz. Fish Sauce
  • Info
    5 fl. oz. Soy Sauce - Gluten-Free
  • 1 oz. Light Brown Sugar
  • 4 tsp. Sambal
  • Info
    4 fl. oz. Liquid Egg
  • 1 Bean Sprouts
  • Info
    2 oz. Roasted Peanuts
  • 2 Chopsticks
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Drain tofu, rinse under cold water, and pat dry. Cut into ½" cubes. Thoroughly rinse produce and pat dry. Halve lime. Thinly slice green onion at an angle (called a “bias” cut). Chop garlic into thin slivers. Stem cilantro.

  • Step 2 - Cook the Vermicelli

    Cook the Vermicelli

    Bring a medium pot of water to a boil, remove the pot from the heat, and add the vermicelli. Let the vermicelli soak until tender, about 5 minutes. (Rice vermicelli only needs to be soaked in hot water, instead of boiled.) Drain, pat dry, cut into 3" lengths, and return to the pot.

  • Step 3 - Make the Sauce

    Make the Sauce

    In a mixing bowl, whisk together juice of the lime, fish sauce, soy sauce, brown sugar, 1 tsp. of sambal to taste (sambal can be spicy), ⅔ of green onion (reserving a pinch for garnish), and chopped garlic. Place the sauce in the pot with the cooked noodles, ensuring even coating, and let sit and marinate while you cook the eggs.

  • Step 4 - Cook the Eggs

    Cook the Eggs

    Heat a large pan and 1 tsp. olive oil over medium heat. Once hot, add the liquid egg, stirring constantly until light and fluffy. Add a pinch of salt and pepper. Remove from pan and set aside.

  • Step 5 - Finish the Pad Thai

    Finish the Pad Thai

    Heat the same pan that you cooked the eggs in over medium heat. Add 1 tsp. olive oil and tofu and cook for 1 minute or until warm. When warmed, add the vermicelli, sauce, and eggs, stirring occasionally for 2-3 minutes until warmed throughout.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place the Pad Thai in a bowl, ensuring an even portion of tofu, eggs, and vermicelli. Garnish with bean sprouts, peanuts, cilantro leaves, and remaining sambal and green onions. Serve with chopsticks.