from Blue Apron website


  • 7 Ounces Rice Noodles
  • 1/4 Cup Peanut Butter
  • 2 Tablespoons Mirin
  • 4 Tablespoons Soy Sauce
  • 2 Tablespoons Peanuts
  • 10 Ounces Tatsoi
  • 1 Small Piece Ginger
  • 3 Cloves Garlic
  • 1 Lime
  • 1 Bunch Cilantro
  • 2 Scallions
  • 2 Teaspoons Sesame Oil
  • 1 Tablespoon Tamarind Concentrate
  • 1 Tablespoon Sambal Oelek
  • 2 Tablespoons Rice Vinegar


Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the tatsoi in half. Peel and mince the garlic and ginger. Slice the scallions. Roughly chop the peanuts and cilantro. Cut the lime into quarters.

Add the rice noodles to the boiling water. Let stand 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water.

While the noodles cook, make the peanut sauce. In a small bowl, combine the peanut butter, mirin, soy sauce, rice vinegar, tamarind concentrate, and sesame oil. Add as much sambal oelek as you like, depending on how spicy you’d like it to be, tasting as you go. Whisk until well combined.

In a medium pan or wok, heat some oil on high until hot. Add the scallions, ginger, and garlic; cook 30 seconds to 1 minute, or until fragrant, stirring frequently. Add the tatsoi and 1 tablespoon of water; cook for 2 to 3 minutes, or until the tatsoi starts to wilt, stirring frequently.

Rinse the noodles under water once more before adding them to the tatsoi-mixture along with the peanut sauce, half the chopped peanuts, half the cilantro, and the juice of 2 lime wedges. Stir until well combined. If necessary, add 1 to 2 tablespoons of water to create a creamier consistency.

Divide the pad thai between 2 bowls or plates. Garnish with the remaining cilantro, chopped peanuts, and lime wedges. Enjoy!