Everyday Pad Thai

I love food! I do not eat gluten, dairy or meat, except for seafood. I am wife, mom, grandmother, artist, teacher and seeker

8 oz pad thai rice noodles, cooked according to package directions, immediately rinsed with cold water and cooled (see note above)

2 tablespoons vegetable oil, divided

14 oz tofu, cut into ½ inch cubes

½ teaspoon salt, divided

4 cups brocolli florettes and thinly sliced stems

4 cloves garlic, minced

2 cups scallion, chopped into 1 inch pieces

1 cup lightly packed cilantro, chopped

4 oz mung bean sprouts

subheading: For the sauce:

2 tablespoons tomato paste

5 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)

6 tablespoons brown sugar

¼ cup fresh lime juice

2 tablespoons Sriracha

2 tablespoons mellow white miso

¼ cup water

subheading: To serve:

¾ cup chopped roasted peanuts

Extra lime wedges

Directions at theppk.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer