Everyday Pad Thai!

I know Suzanne and I haven't even been doing this for a week, but this is my favorite recipe thus far. I now know why the recipe is called "Everyday Pad Thai." It's because I want to eat it EVERY FRICKIN DAY. This dish is absolutely amazing. If you want to take a crack at this, something I highly recommend, check out the recipe below.

First, you can prepare the sauce. It's easy to make and you won't need it until the end so it's easier if you make it at the beginning and set it aside.







SAUCE:
2 tablespoons of tomato paste
2 table spoons soy sauce
2 table spoons sriracha sauce
2 table spoons mellow white miso
6 tablespoons of brown sugar
1/4 cup water
1/4 cup fresh lime juice

Mix these ingredients in a small bowl. Make sure that it takes on a smooth consistency. Once done, set it aside to add later.

NOODLES:
Begin to boil some water for your pad thai noodles. These noodles require a little extra attention. Once your water is at a boil, dump in your noodles, remove the pot from the heat source, and let them sit for 5 to 7 minutes or until soft. Once done, drain the noodles and immediately rinse them in cold water.

TOFU:
Take a pan (one big enough to eventually contain all of your ingredients) and set it to a high heat. Once at high heat, drizzle some olive oil into the pan. Take 14oz of tofu, diced into cubes, and throw them into the pan (they should sizzle immediately) and season with some salt. You want to brown the tofu, so get your best spatula and move it around in the pan making sure that it browns nicely (this should take about 5 minutes). Once done, put the tofu on a plate or in a bowl and cover with foil.

VEGETABLES:
Cut up 4 cups of broccoli florettes and some thinly sliced stems and place them in the pan (it should still be set at a high heat and you may need to add a little more oil). Cover the broccoli while it's cooking so it cooks faster and remove when you stir them around. This should take about 5 minutes. You want the broccoli to be lightly charred in some places. Once done, remove from the pan, place them in a bowl, and cover it with foil.

Next, turn the heat down to medium and put 4 cloves of minced garlic into the pan (again, you may need to add a little more oil depending on how much is left in your pan). Stir this around for about 15 seconds or until the garlic starts to brown. Next, toss in one cup of chopped cilantro. Stir this around until the greens start to wilt.

Pour in half of your sauce and stir it around, making sure that it is getting heated throughout.

Next, pour in your noodles and toss them around to coat.

Dump in your tofu, broccoli, 4oz of bean sprouts, and remaining sauce and stir until covered.

When done, serve with a lime wedge and roasted peanuts on top.

BOOM DIZZLE! You have some pad thai that you will want to eat every single day of the week!

While I was making the pad thai I was listening to an awesome local band called Amos Slade (check them out if you haven't already - https://www.facebook.com/Amosslade) and for dessert I had carob covered raisins. Delicious!

Today was an amazing day and I hope ya'll were diggin it as much as I was. Take care and have a great night!

-Bearded Vegan

*Special thanks to the folks at The Post Punk Kitchen. This recipe came from them and after tasting the results, we'll definitely be checking out more of their stuff. http://www.theppk.com/