What you'll be getting:

Tofu Pad Kee Mao

Per Serving

100 g extra firm tofu (tossed with liquid aminos)

130 g veggies (carrots, bok choy, mushrooms, green onions, broccolini)

1/4 c sauce (liquid aminos, oil, ginger, garlic, tamarind paste, red curry paste, nutritional yeast, lime juice, corn starch)

basil

40 g rice noodles

Equipment needed: a wok or large pan, pot of water

This is a very mild dinner, I did not use hot chilies in the preparation.

Start boiling a pot of water. When the water reaches a full boil, add the rice noodles. Cook for 7-8 minutes, for the larger servings it may take 10-12 minutes. Be careful not to overcook them.

Start heating up your wok/pan. When hot add the veggies. Cook for 3 minutes.

When the noodles are finished, add them to the tofu/veggie mixture using tongs. You can strain if you don't have tongs, but leave some of the cooking liquid to add to the sauce. Approximately 1/4 c of water per serving.

Add the sauce.

Cook for another 3 minutes.

Simmer until the noodles absorb most of the liquid, about 1-2 minutes.

Add the tofu.

Add the basil.

Simmer for 1 minute and then remove from the heat.

Add 1/4 c of water to the mixture once you have transferred noodles.

When the noodles are nicely coated and the sauce is a good consistency you can plate. From start to finish this dinner takes 15 minutes. Enjoy.