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Crispy tofu pad see ew

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Feeling like Thai today? Forget the take-out and try this delicious Pad see ew! Pad see ew is a popular thai street food thats is similar to pad thai but is made with a slightly different sauce and extra thick noodles. This dish is filled with bold savoury and fresh flavours. This dish is super quick and easy to make. Forget take-out today and make this at home for the whole family to enjoy. 

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB19
  • cuisine region: Thai

You will need

  • knife
  • large pot or pan
  • plate
  • large pot
  • cutting board
  • small bowl
  • strainer
  • water
  • oil

Preparation

1

Setup & grill the tofu:
Bring water to a boil for the noodles.

Drain the tofu. Dice the tofu in 2 cm pieces. Sprinkle with cornstarch. In an oiled pan on medium heat, cook the tofu for 2 minutes per side or until golden. Add 1/3 of the pad see ew sauce and cook 1 minute. Set aside.

2

Prepare the vegetables: Wash and clean all produce. Thinly slice the onion, mushroom and the daredevil pepper. Cut the chinese broccoli in 2 inch pieces.

3

Cook the vegetables:
In an oiled pan on medium heat, add the onion and mushroom. Cook for 5 minutes. Add the chinese broccoli and cook an additional 3 minutes. Add the rest of the pad see ew sauce. Cook for 2 minutes.

4

Cook the noodles & assemble:  
When the water is boiling, add the thick rice noodles and boil for 4-5 minutes. Drain.

Add the tofu and the thick rice noodles to the vegetables and combine.

5

Prepare the garnish: Cut the lime in 6 wedges, roughly chop the cilantro and peanuts.

6

Garnish & serve: Garnish with the daredevil pepper, the peanuts, lime wedges, and cilantro. Serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

6 portions

tofu

175 gr

350 gr

525 gr

cornstarch

1 1/2 tbsp

3 tbsp

4 1/2 tbsp

onion

1 small

1 medium

1 large

mushroom

150 gr

300 gr

450 gr

daredevil pepper

1

2

3

thick rice noodles

125 gr

250 gr

375 gr

Chineese broccoli

125 gr

250 gr

375 gr

pad see ew sauce

1/4 cup

1/2 cup

3/4 cup

cilantro

3 gr

6 gr

9 gr

lime

1

1

1

peanut

1 tbsp

2 tbsp

3 tbsp

Note: For the list of ingredients, scoll to the bottom of the page.

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BROCCOLI
Cruciferous vegetables such as broccoli, contain sulforaphane and indole-3-carbinol that have been shown to reduce the incidence of premenopausal breast cancer.

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Cooking for kids?
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways. 

Go easy on the pad see sauce if the kids are sensitive to the taste of soy sauce. Go easy on or avoid the cilantro as it has a strong flavour. You may want to avoid the daredevil pepper for the children. 

Making this recipe with kids?
Ask the child to help with the following steps:

  • 3: Add the rest of the pad see ew sauce and combine. 
  • 5. Separate the cilantro leaves.
  • 6. Serve and garnish their plate.

Recommended Wine Pairing

Black cellar Malbec merlot
Aromas of plum, cherry, and licorice. Flavours of sweet raspberry and plums.
Region: Canada, Niagara Peninsula
Colour: Red
Alcohol: 13%
Price (SLGA): $12.20

Caliterra reserve sauvignon blanc 
The nose is highly aromatic, highlighting its great freshness and aromas of tropical fruits like mango and passion fruit.
Region: Chili
Colour: White
Alcohol: 13%
Price (SLGA): $12.88

Tags

family
local
soy

Note: We cannot guarantee any dish is allergen free. 

Ingredients

Plan: Plant-based, vegan:

  • firm tofu: water, soybeans (non-GMO), magnesium chloride, calcium sulphate
  • onion
  • mushroom
  • thick rice noodle (rice, water)
  • chineese broccoli
  • pad see ew sauce (dark soy sauce (soybeans, wheat, salt, water), soy sauce, hoisin sauce (Sugar, water, soybeans, salt, sweet potato, modified corn starch, sesame seeds, garlic, wheat flour, chili peppers, spices, caramel color, acetic acid, FD&C Red color no. 40, potassium sorbate added as a preservative), brown sugar, miso,  cornstarch, vinegar, garlic powder)
  • lime
  • peanut
  • daredevil pepper
  • cilantro
  • love

Gluten friendly variation: 

  • pad see ew sauce (all purpose liquid soy seasoning (vegetable protein from soybeans, water), hoisin sauce (water, molasses, all purpose liquid soy seasoning (vegetable protein from soybeans, water), brown sugar, miso,  cornstarch, kombu (sea vegetable) vinegar, spices)

Nutritional Information

Chicken pad see ew

Posted on by

Feeling like Thai today? Forget the take-out and try this delicious Pad see ew! Pad see ew is a popular thai street food thats is similar to pad thai but is made with a slightly different sauce and extra thick noodles. This dish is filled with bold savoury and fresh flavours. This dish is super quick and easy to make. Forget take-out today and make this at home for the whole family to enjoy. 

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF19
  • cuisine region: Thai

Featured Saskatchewan producers

Golden eden logo
splendor garden
prairie meats logo

You will need

  • knife
  • large pot or pan
  • large pot
  • cutting board
  • small bowl
  • strainer
  • oil
  • water

Preparation

1

Setup & cook the chicken: Bring water to a boil for the noodles.

Thinly slice the chicken. In an oiled pan on medium heat, cook the chicken breast for 5 minutes. Add 1/3  pad see ew sauce to the chicken and cook 1 minute. Set aside.

Note: Ensure the chicken is cooked to a minimal internal temperature of 165F.

2

Prepare the vegetables:
Wash and clean all produce.

Thinly slice the onion, mushroom and thr daredevil pepper. Cut the chinese broccoli in 2 inch pieces.

3

Cook the vegetables: In an oiled pan on medium heat, add the onion and mushroom. Cook for 5 minutes. Add the chinese broccoli and cook an additional 3 minutes. Add the rest of the pad see ew sauce. Cook for 2 minutes.

4

Cook the noodles & assemble: 
When the water is boiling, add the thick rice noodles. Cook for 4-5 minutes. Once cooked, drain.

Add the chicken and the thick rice noodles to the vegetable. Combine.  

5

Prepare the garnish: Cut the lime in 6 wedges, roughly chop the cilantro and peanuts.

6

Garnish & Serve:
Serve in individual bowls. Garnish with daredevil pepper, peanut, lime wedges and cilantro. 

Bon Appétit

What's in my kit

Included

2 portions

4 portions

6 portions

chicken breast

200 gr

400 gr

600 gr

onion

1 small

1 medium

1 large

mushroom

150 gr

300 gr

450 gr

daredevil pepper

1

2

3

thick rice noodles

125 gr

250 gr

375 gr

Chineese broccoli

125 gr

250 gr

375 gr

pad see ew sauce

1/4 cup

1/2 cup

3/4 cup

cilantro

3 gr

6 gr

9 gr

lime

1

1

1

peanut

1 tbsp

2 tbsp

3 tbsp

Note: For the list of ingredients, scoll to the bottom of the page.

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BROCCOLI
Cruciferous vegetables such as broccoli, contain sulforaphane and indole-3-carbinol that have been shown to reduce the incidence of premenopausal breast cancer.

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Cooking for kids?
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways. 

Go easy on the pad see sauce if the kids are sensitive to the taste of soy sauce. Go easy on or avoid the cilantro as it has a strong flavour. You may want to avoid the daredevil pepper for the children. 

Making this recipe with kids?
Ask the child to help with the following steps:

  • 3: Add the rest of the pad see ew sauce and combine. 
  • 5. Separate the cilantro leaves.
  • 6. Serve and garnish their plate.

Recommended Wine Pairing

Black cellar Malbec merlot
Aromas of plum, cherry, and licorice. Flavours of sweet raspberry and plums.
Region: Canada, Niagara Peninsula
Colour: Red
Alcohol: 13%
Price (SLGA): $12.20

Caliterra reserve sauvignon blanc 
The nose is highly aromatic, highlighting its great freshness and aromas of tropical fruits like mango and passion fruit.
Region: Chili
Colour: White
Alcohol: 13%
Price (SLGA): $12.88

Tags

family
local
soy

Note: We cannot guarantee any dish is allergen free. 

Ingredients

Plan: Carnivore, Clean food

  • chicken breast
  • onion
  • mushroom
  • thick rice noodle (rice, water)
  • chineese broccoli
  • pad see ew sauce (dark soy sauce (soybeans, wheat, salt, water), hoisin sauce (Sugar, water, soybeans, salt, sweet potato, modified corn starch, sesame seeds, garlic, wheat flour, chili peppers, spices, caramel color, acetic acid, FD&C Red color no. 40, potassium sorbate added as a preservative), brown sugar, miso,  cornstarch, kombu (sea vegetable) vinegar, spices)
  • lime
  • peanut
  • thai chili pepper
  • cilantro
  • love

Gluten friendly variation: 

  • pad see ew sauce (all purpose liquid soy seasoning (vegetable protein from soybeans, water), hoisin sauce (water, molasses, all purpose liquid soy seasoning (vegetable protein from soybeans, water), brown sugar, miso,  cornstarch, kombu (sea vegetable) vinegar, spices)

Nutritional Information

Chicken vegetable curry

Posted on by

Get ready for a delicious creamy chicken curry… in a hurry! This beautiful curry is filled with the heart warming flavours of fresh ginger, garlic, tumeric, corriander, cumin, and the creaminess of coconut milk. This dish requires only 10 minutes of preparation time and a total of 30 minutes to make. 

Note: The curry leaves are eatible. 

  • preparation time: 10 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF20
  • cuisine region: South India

Featured Saskatchewan Products

image001-(2)
Local&Fresh
prairie meats logo
LajordColony

You will Need

  • knife
  • strainer
  • large pot or pan
  • baking sheet
  • large pot with lid
  • cutting board
  • vegetable grater
  • water
  • oil
  • salt

Preparation

1

Preparation: Preheat the oven to 375F to cook the chicken. In the sink, place rice in a strainer and rinse well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups , 4 cups), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the chicken:  While the rice is cooking, cut the chicken into 1 cm strips. Place the chicken on a lined baking sheet, coat the chicken with oil (1/4 tbs, 1/2 tbs, 1 1/2 tsp) and sprinkle with salt  (1/8 tbs, 1/4 tbs, 1/2 tsp). Once the oven is hot, bake the chicken for 10 minutes.

*Note: ensure poultry is cooked to at least 165°F

3

Start cooking the vegetables: Wash and clean all produce. Dice the onion in 1 cm dice. Mince the garlic. Grate the fresh ginger. Peel and thinly slice the carrot  – 1/4 to 1/2 cm. In a large pot heat oil (1 tsp, 2 tsp, 3 tsp) on medium/high heat. Add the onion, garlic, carrot and ginger to the pot. Stirring regularly, cook on medium heat for about 5 minutes, until the onion is tender.

4

Roast the spices with the vegetables:  Add the creamy curry spice blend and salt (1/8 tsp, 1/4 tsp, 3/4 tsp) to the vegetables. Cook for 1 minute stirring regularly.

5

Finish the curry: Add the curry mix, coconut milk and water (1 1/3 cup, 2 2/3 cups, 4 cups) to the vegetables. Add the cooked chicken pieces to the curry. Stir to combine. Bring the curry to a low simmer and let simmer uncovered 15-20 minutes.

6

Serve: In individual bowls, place the cooked brown rice and creamy chicken curry. Serve.

Note: The curry leaves are eatible. 

Bon Appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

Brown rice

140 gr

280 gr

420 gr

chicken thigh

220 gr

440 gr

660 gr

Onion

1 small

1 medium

1 large

garlic

3 clove

6 cloves

9 cloves

Fresh ginger

1/2 inch piece

1 inch piece

1 1/2 inch piece

carrot

200 gr

400 gr

600 gr

creamy curry spice

25 gr

50 gr

74 gr

coconut milk

1/2 cup

1 cup

1 1/2 cup

Curry mix ingredients: Coconut mylk, tomato paste, cornstarch

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer. 

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registeres Dietician

Cooking for kids?
Go easy on the creamy curry spice blend as some children may not be used to indian spice blends. 

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

  • Roast the spices with the vegetables
  • Finish the curry

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Call 306-586-9720 and ask for the ZestyKits wine pairings. Click here  to see their full wine offering.

Cellars Can Siol, Azimut Blanc 2017
Region: Penedès, Spain
Colour: White
Alcohol: 11.5%
Price: $20.27

Bonnet-Huteau, Les Dabinières sur Lie 2018
Fantastic, vivacious Muscadet, full of zesty white fruit character, some minerality, plenty of weight from 6 months on lees (sur Lie) and organically produced.
Region: Muscadet, France
Colour: White
Alcohol: 12.5%

Max Ferdinand Richter, Mulheimmer Zeppeling 2018
Region: Mosel, Germany
Colour: White
Alcohol: 10%

Tags

family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information