Pad Thai is quick to cook, it’s easier and tastier to cook one portion at a time (or one portion per pan if you have several). A wok makes it even easier.
*Celery is a shared ingredient, use half for this dish.
Pad Thai with smashed tofu, broccoli, bean sprouts, and peanut
Cook time: 30 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Pad Thai noodles
Couple
1/2 packFamily
1 packPad Thai sauce
Couple
1 pottleFamily
1 pottleTofu
Couple
1 packetFamily
2 packetCarrot
Couple
1Family
2Celery
Couple
AllFamily
AllRed onion
Couple
1/2Family
1Broccoli
Couple
1Family
2Bean sprouts
Couple
1 bagFamily
1 bagCrushed peanuts
Couple
1 packetFamily
1 packetLime
Couple
1Family
2Instructions
1
Place the noodles in a bowl and cover with hot water, gently (but thoroughly) mix to prevent sticking.
2
Remove the tofu from the packet. Cut into quarters lengthwise. Lay on a plate (or a tray with a rim) and stab with a fork all over, it’s fine if breaks up a bit.
Pour over a little of the Pad Thai sauce. Flip the tofu so it has a light covering all around.
3
Peel and cut the carrot into thin long pieces (a la julienne).
Peel and thinly slice the red onion.
Trim the woody end off the celery. remove any leaves and thinly slice.
Chop the broccoli into small florets, peel the stalk and thinly slice.
Cut the lime into wedges.
4
Strain the noodles.
5
Get a frypan or ideally a wok really hot.
Add a splash of oil. Fry one person’s portion of celery, carrot, broccoli, and red onion for a minute. Add a pinch of salt.
Place one person’s portion of tofu on top, then the noodles and sauce.
Fold together while continuing to cook. The tofu will break apart.
6
After about a minute when everything is well-combined, throw in one person’s portion of bean sprouts and peanuts.
Repeat for each portion. Quickly cleaning the pan in between portions.
Serve with lime juice squeezes over the top.
