Vegetarian Pad Thai with Organic Tofu

Note: This is a high-heat cooking method. Be sure to have all items ready to use, as leaving the dish unattended may burn the food. Please read ALL the instructions before starting.

1. Place the medium pot on high heat with 6 cups of water. Bring to a boil, then add the rice noodles and cook for 1-2 minutes. Drain in a colander, then rinse with cold water. Set aside until Step 5.
2. Wash and dry the snap peas, cilantro, and lime. Trim the tough stem ends off the snap peas as needed and then cut each pod into 3-4 pieces. Roughly chop the cilantro. (The stems are tender and can be used.) Cut the lime into 4 wedges. Pat dry, then cut the tofu into 1/2-inch pieces.
3. Heat 1 tablespoon of oil (peanut, canola, sunflower, or corn oil recommended) in a wok or sauté pan on medium-high heat for 2-3 minutes. Carefully add the tofu and stir fry for 3-4 minutes. Stir in the carrots, edamame, and peas, then cook for 1-2 minutes more.
4. Reduce the burner to medium heat, and then move the tofu and vegetable mix to one side of the pan. Pour the pasteurized egg #1 into the other side of the pan and stir until fully cooked and scrambled.
5. Next, add the cooked rice noodles, Pad Thai sauce, and 2 wedges of lime juice. Mix well, continually stirring until everything is coated with sauce and hot. Turn off all cooking elements.
6. Divide the noodle mix between 2 bowls. Sprinkle with the chopped cilantro and peanuts. Provide a wedge of lime for each serving. Add salt and pepper as desired.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.