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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.