Culcherd Vegan Cheeses now available!! πŸ§€ 🌱 A very warming menu this week! ♨️ Even more exciting things on the way! πŸ™Œ Get your orders in now! 😊
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
      Total

      DELIVERED JAN 10 - JAN 14


      Pad See Ew


      Before starting to cook ensure you have all ingredients. We have had some feedback about some missing rice noodles, please contact us if they are not with your order and we will let you know the options available to fix the issue! βœŒοΈ

      sorry for the inconvenience,

      Conor H
      -founder/ owner

      STEP 1

      Remove your veggies and cut as shown below. Don’t cut your rapini until after Step 2.

      STEP 2

      First step to blanch your rapini and cook your noodles. Bring a large pot of water up to a boil. Once boiling add in your rapini and let cook for 1 minute. Remove from the hot water and set aside. DO NOT THORW OUT WATER. Bring the water back up to a boil then turn off the heat and add your rice noodles, let them cook for ~ 8 minutes, the noodles should have no/ little crunch to taste.

      Strain off the water and run the noodles under cold water until they are cold to the touch (to stop the cooking process), set aside. 

      STEP 3

      Bring a large pan with a splash of oil up to medium-high heat. Crumble in your tofu and let cook for 1 minute stirring regularly. Next add in your diced shallot and cook for 3 mins, until they start to brown on the edges. Now that your rapini has cooled give it a rough chop and add it your pan and let cook for another 2 minutes. Next add in your rice noodles, green onion and your sauce and let cook for ~ 5 minutes stirring regularly. Your sauce should have thickened up nicely and clinging to the noodles 

      STEP 5

      Transfer to a bowl. Top with a squeeze of lime & your crumbled peanuts. ENJOY!