In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pad thai with rice noodles, bell pepper, and cashews
Vegan, Dairy-Free, Gluten-Free, Family-Friendly
2 Servings, 680 Calories/Serving
We make this dish with rice noodles, colorful veggies, and your choice of protein, and tie it all together with our house-made sauce. Sweet, sour, and salty—it’s a delicious balancing act of flavors.
In your bag
- 5 ounces flat rice noodles
- 1 organic red or other bell pepper
- 3 ounces organic shredded carrots
- Sunbasket Thai noodle sauce base (rice vinegar - gluten-free tamari - maple syrup - toasted sesame oil - garlic - ginger)
- 4 or 5 sprigs organic fresh Thai basil
- 3 tablespoons dry-roasted cashews
- 1 organic lime
- 1 tablespoon sambal oelek (optional)
Calories: 680, Protein: 31g (62% DV), Fiber: 12g (48% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 350mg (15% DV), Carbohydrates: 89g (30% DV), Total Sugars: 11g, Added Sugars: 3g (6% DV).
Contains: Tree Nuts (cashew), Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the rice noodles
Bring a large sauce pot of water to a boil. Add the rice noodles and cook until not quite tender, 5 to 7 minutes. Drain and rinse with cold water, then return to the pot and set aside. While the water is heating and the noodles are cooking, start preparing the pad thai.
Prep the bell pepper and your protein
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
- Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Cut crosswise into 1-inch pieces.
- Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel; cut any large pieces into 1-inch chunks.
Start the pad thai
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add your protein, season lightly with salt and pepper, and cook, stirring occasionally, until the protein is lightly browned but not yet cooked through, 1 to 3 minutes for shrimp, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for chicken, tofu, or plant-based chicken.
Stir in the bell pepper and carrots and cook until starting to soften, 1 to 2 minutes. Add the noodles and half the Thai noodle sauce base and cook, stirring often, until your protein is cooked through and the noodles are well coated with the sauce, 2 to 3 minutes, adding more sauce if desired. While the pad thai is cooking, prepare the remaining ingredients.
Prep the remaining ingredients; finish the pad thai
- Strip the basil leaves from the stems; coarsely tear or chop the leaves.
- Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
- Cut the lime into wedges for garnish.
Remove the pad thai from the heat and stir in the basil and as much sambal oelek as you like. Season to taste with salt and pepper.
Transfer the pad thai to individual bowls and garnish with the cashews. Serve the lime wedges and any remaining Thai noodle sauce base and sambal oelek on the side.
- Fill a sauce pot with water for the noodles.
- Time the noodles.
- Strip and tear the basil leaves.
- Crush the cashews.
- Garnish with the cashews.