Kitchen Supplies: 

  • Shallow dish
  • Large pot

Recipe by: Fresh City,
Serves: 4-6 portions
Prep Time: Quick & Easy


400g rice noodles, stir-fry

4 cups water

300g tofu, nigari firm

3 cloves garlic

1 lb carrots, loose

1 pepper, red bell

1 squash, zucchini

1 bunch onions, green

¼ cup cashews

1 tbsp. biodynamic extra virgin olive oil

¾ cup fresh city's pad thai sauce

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Prepare the Ingredients
• Fill a shallow dish with hot water and add the rice noodles. Soak until the noodles are fully hydrated and tender. Use a fork to separate the noodles occasionally as they soak.
• Dice the tofu and mince the garlic.
• Rinse and cut the carrots, bell pepper and zucchini into thin, long strips.
• Rinse and dice the green onions.
• Cut the lime into wedges.
• Crush the cashews.

Cook the Tofu & Veggies
• Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add the tofu and cook until golden-brown, about 5-6 minutes. Carefully remove from the pot and set aside.
• Reduce the heat to medium and add the garlic, carrots, bell pepper and half of the green onions. Cook for 5 minutes.
• Reduce the heat to medium-low and add the Pad Thai sauce, rice noodles, zucchini, tofu and half of the crushed cashews.
• Continue cooking until the zucchini is fork-tender, about another 3-4 minutes.

Bring It All Together
• Evenly divide the Pad Thai between 4-6 bowls.
• Sprinkle with the remaining green onions and cashews to serve!

Tips for Leftover Ingredients:
• Use the leftover cashews for a healthy snack during the week! They can also be added to smoothies.
• Use the extra garlic in your next stir-fry, pasta, soup or even salad dressing!