This is my comfort food, right after mac & cheese. I don't make it enough, either, out of fear it's too difficult for a quick weeknight meal. Here's my attempt to demystify it and, in doing so, enjoy more pad thai in the future.
Adapted from Everyday Pad Thai
14 oz. firm tofu
8 oz. pad thai rice noodles
3 garlic cloves, minced
1 bunch scallions, chopped
1 head broccoli, cut into florets
1 cup mung bean sprouts, rinsed with cold water
5 tablespoons soy sauce
5 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons miso
2 tablespoons Sriracha
2 tablespoons tomato paste
Chopped roasted peanuts
Step 2: While tofu is pressing, boil a pot of water for noodles. When boiling, add noodles, stir, turn off heat and let cook for 8 minutes. Drain and rinse with cold water. Set aside until ready to stir-fry.
Step 3 (pictured below): Preheat oven to 350. When tofu is done pressing, cube tofu, place on parchment-lined baking tray and spray lightly with oil. Bake for 30-45 minutes, flipping halfway, until nicely browned and crisp.
Step 4 (pictured below): While the tofu is baking and noodles are boiling, prep the veggies and make the sauce by whisking all of the ingredients in a bowl.
Step 5: Here's where it all comes together! Add olive oil to a saucepan over medium heat. Add scallions and garlic and cook for 1 minute. Add sauce and heat until it starts to bubble. Then add noodles and gently toss until coated with sauce, then add broccoli, bean sprouts, and tofu and continue to gently toss until everything is nicely coated in sauce. Garnish with lime wedges, cilantro, and chopped peanuts.
Yield: 2 servings