We have a local restaurant in Rhode Island called Jacky’s Galaxy, and they have amazing Thai cuisine. One of my favorite dishes over there is their pad thai. I don’t think anyone can quite do pad thai like Jacky’s, but this comes pretty close.
My wife said that this was the best dish to-date, in her opinion. This was a big win, because she’s fairly finicky with her food. Also worth noting, if your not yet sold on tofu, this dish might win you over. It uses it perfect, to absorb the flavors and I found the browning it in the pan beforehand really added a nutty flavor which complimented the peanuts.
As with the Spaghetti Squash recipe, I didn’t change much. Once again, I opted for parsley over cilantro, and I nixed the bean sprouts from the original. We also had some left over chopped white onion, so I added that in with the broccoli. I didn’t show that below, as it’s not necessary. Here is the link to the original, posted by Isa on her awesome vegan blog, Post Punk Kitchen: recipe
Ingredients – Sauce:
2 tbsp tomato paste
5 tbsp low sodium soy sauce
6 tbsp brown sugar
Juice of 1 large lime (about 1/4 cup)
2 tbsp Sriracha
2 tbsp miso paste (white, mellow miso prefered)
1/4 c water
– Mix all ingredients in a large bowl or measuring cup. Set aside for later.
Ingredients – Meal:
8oz of pad thai rice noodles (I used Thai Kitchen rice noodles for pad thai)
2 tbsp coconut oil
14-16 oz package of firm or extra firm tofu, cut into 1/2 inch cubes
1/2 tsp salt
4 cups fresh broccoli florrets
4 cloves garlic, minced
2 c green onion, chopped into 1 inch pieces
1/2 c parsley, chopped
1 c roasted peanuts, chopped
1 lime, cut into wedges
– Start a cast iron pan on medium-high with about 1 tbsp coconut oil.
– Add the tofu cubes to the hot pan and sprinkle lightly with salt, allowing tofu to brown on both sides.
– Once browned, remove tofu from the pan, and set aside.
– Add the other tbsp of coconut oil, and cook broccoli for about 5 minutes. Pan should still be on med-high, so stir often to not burn.
– Transfer broccoli to the same plate/ bowl as tofu, and turn the heat on the pan down.
– Add garlic to the pan for about 15 seconds, stirring the whole time and add about 1/2 of the sauce from above.
-When the sauce is heated and starts to bubble, add the scallions and parsley and cook for a few minutes.
– Add the noodles, and toss to coat with the sauce.
– Add the tofu and broccoli, top the the remainder of the sauce, and toss again.
Serve while hot, topping with chopped peanuts, a lime wedge and Sriracha if you want a little extra heat.