Pad Thai

The best thing about going to any Thai Restaurant is that you can almost always guarantee that the Pad Thai is going to be amazing. Of course you will get the occasional plate that is lacking the peanutty punch or was skimped on the cilantro so that contrasting flavors don’t make your stomach sing and dance, but for the most part it’s something that you can’t really mess up.

The best part about making this dish yourself is that you have the freedom to customize the flavors you want to stand out the most. You can accentuate the heat level by adding chili flakes, or you can aim for a more tangy sauce by using an extra lime slice or two. The choice is yours when it comes to chunky or smooth, and the vegetables that adorn the plate can be mixed, matched, switched up, or consistent depending on your mood. I decided to use broccoli and lots of garlic to compliment this noodle dish, but will definitely try julienned carrots or zucchini, and maybe cauliflower to maintain that crunchy texture.

I believe most restaurants serve their Pad Thai with fried egg mixed in with the noodles, but for someone who doesn’t eat eggs, tofu is a great substitute and in my opinion, much more satisfying. I didn’t have time to marinade the tofu ahead of time (upon preparing this next time I’d probably give it a couple hours to soak), so I generous when sautéing the garlic and tofu in the peanut sauce. The best part about using the sauce is that the brown sugar crystallizes and hardens the tofu, giving the skin a slight crunch.

An important aspect of making pad thai is making sure that you purchased the right kind of noodles. Rice noodles are great, glass noodles pair nicely too, just make sure that you opt out of the run of the mill angel hair or fettuccini thinking that you’ll accomplish the same end result—you won’t. I used a thin rice noodle, which kept it light but to be honest was a pain when straining. When I moved into my new apartment almost a year ago, I purchased a few kitchen items based on aesthetic appeal, not functionality. One of those things was my colander. At the time, one with various sized holes in a random pattern seemed awesome. Nope, not awesome. In fact, using it mostly doubles my work because I have to strain anything over a bowl so I don’t loose half the contents. Anyway, despite that fun adventure and question why haven’t I bought a new one considering the trouble it’s caused me, the pad thai turned out great.

Make sure to keep an extra lime wedge and handful of cilantro off to the side while preparing and cooking. They not only garnish the plate beautifully, but also give the extra flavor boost that can take the pad thai to a whole new level. 

8 oz. Rice Noodles

3 cups broccoli florets, chopped
5 cloves garlic, minced

8 tablespoons brown sugar

6 tablespoons fresh limejuice

8 tablespoons soy sauce

2 tablespoon canola oil

3 scallions, thinly sliced

8 tablespoons chunky peanut butter

½ cup cilantro

1 package Firm Tofu, pressed and cut into ½ inch cubes

Cook noodles according to package directions, adding broccoli for last 5 minutes. Drain and rinse with cold water, repeat.

In small bowl, whisk brown sugar, lime, and soy sauce.

Sautee scallions and garlic in oil, stirring constantly until fragrant. Add broccoli and cook until desire firmness is reached.

In a separate skillet, toss tofu with half of the peanut sauce and cook until slightly brown (10-15 minutes).

Add rest of sauce to noodles, and combine with broccoli.

Serve with either broccoli on the side, or mixed in.

Garnish with cilantro.