Serves a Party of 4
If you’ve never tried Pad Thai before, you have come to the right place. I made this dish for the first time a year or so ago and have been recreating it with my own personal touch ever since. This time around I decided to add in a few more goodies like broccoli and a red bell pepper – plus a few extra toppings like alfalfa sprouts and raw cashews to give it an extra crunch.
I also fried a few slices of tofu in sesame oil and dashed them with dill weed and a few pinches of salt. Many people aren’t too fond with the taste or texture of tofu – but I promise if you make it right and spice it with your favorite flavors, it could become a great addition to all kinds of different lunches and dinners.
This dinner took about an hour to prepare between soaking the noodles for 30 minutes, frying the tofu, and letting the veggies simmer, however, it was an absolute delight of a meal to share with my favorite person and even better the next day as a pretty awesome lunch for work.
Ingredients:
- 14 Oz Box of Pad Thai Noodles
- 2 Tablespoons of Avocado Oil
- 8 Green Onions
- 6 Cloves of Garlic
- 1 Cup of Shredded Carrots
- 1 Red Bell Pepper
- 1 Large Head of Broccoli
- 1 Cup of Alfalfa Sprouts
- 2 Limes
- 1/2 Cup of Cilantro
- 1/4 Cup of Raw Cashews
- 1/2 Cup of Vegetable Broth
- 1/4 Cup of Coconut Sugar
- 1/4 Cup of Tamari
- 1 Teaspoon of Sriracha
- 1 Teaspoon of Tapioca Flour
- 1 Teaspoon of Sesame Seeds
Ingredients for the Fried Tofu:
- 8 Oz of Extra Firm Tofu
- 1/4 Cup of Sesame Oil
- 1 Teaspoon of Dried Dill Weed
- Few Pinches of Salt
First, soak the noodles by placing them in at least 8 or so cups of very hot tap water into a large mixing bowl and let them soak for 30 minutes.
If available, use a wok or the biggest saucepan you have in your kitchen and heat it up with the few tablespoons of avocado oil.
Mince the white portions of your green onions and the cloves of garlic and drop them down into your wok or saucepan. Allow them to sauté for at least 5 minutes.
Next, slice and dice the red bell pepper and place them into the pan along with the cup of shredded carrots.
Slowly stir in the sriracha, coconut sugar, tamari, veggie broth, and a pinch of salt, then cover it up to let it all simmer.
To thicken the mixture, toss in the teaspoon of tapioca flour and stir it all over again.
While the veggies are doing their thing, heat up a separate saucepan with sesame oil.
After you have sliced the tofu into thin slivers, drop down the sliced tofu into the sesame oil, dash on a bit of dill weed and salt, and let it cook on each side for around 5 to 7 minutes or until you see the edges start to turn crispy.
While the tofu is cooking, place the fully soaked noodles into your veggie mixture and stir until fully combined.
Finally, add the noodles and veggies to a plate, squeeze half a lime over them, then top with the tofu, green portions of the green onions, alfalfa sprouts, cilantro, raw cashews, and sesame seeds.
Plant Sugar Kitchen 