The leftovers needed to still have soft noodles, still needed to be coated in an amazing sauce and needed to not be sitting in a pool of fat but still have that signature soft slick when you're slurping up the noodles.
I call this Sexy Pad Thai because it has all the elements you look for in a Pad Thai but doesn't make you feel bloated and sluggish after eating it. It's refreshing served warm, even on a summer night, and it's delectable served chilled the next day.
Serves 2-3, see bottom of post for substitutions*
1 tbsp of Coconut Oil*
1 Red Capsicum (Bell Pepper), sliced thin
1 large head of Broccoli, chopped into small florets
1 Carrot, julienned or sliced thin
2 cloves of Garlic, minced.
1 cup of Kale, shredded*
1 cup of Red Cabbage, sliced thin.
200g Pad Thai Rice Noodles.
200g of firm Tofu, cubed small*.
1/4 cup of Rice Malt Syrup*
1/4 cup of Tamari*
2 tbsp of Sweet Chilli Sauce*
1 tbsp Apple Cider Vinegar*
2 tbsp Lime Juice
1 tbsp Sesame Oil
1/2 cup of crushed Peanuts
1/2 cup of fresh Coriander*
Alright, let's start by making he sauce and marinating the tofu.
Combine all of the sauce ingredients into a small bowl and mix together until combined, add the cubed tofu and and set aside to marinate.
Heating the coconut oil on medium heat in a large saucepan and add in all of the vegetables and garlic. Sauté by moving the vegetables around the pan until they reach your desired texture. Traditionally, Pad Thai vegetables will be softened but still have a soft crunch to them. This will take about 5 minutes of sautéing to achieve. If you like your vegetables soggy as hell then keep cooking them until they're soft.
While the vegetables are cooking, boil water on the stove in a separate sauce pan and add the Pad Thai noodles, continue to boil for 6-7 minutes, until soft. Boiling the noodles instead of soaking them is the secret to perfect leftovers. When the noodles are cooked, drain the water, put them back into the saucepan and add the vegetables.
In the pan you used to cook the vegetables, remove the tofu from the marinade and fry on medium heat for 2 minutes, flip and fry for another two minutes.
Add the fried tofu and the rest of the sauce into the Pad Thai. Garnish with peanuts and coriander and you're ready to serve!
Coconut Oil - Extra virgin olive oil will work also, virgin nut oils are okay as well. Try to avoid processed vegetable oils.
Kale - Any leavy green is fine, I've made it with rocket (arugula) and spinach.
Tofu - You can leave this out if you want too, if you're a little scared of tofu you could try buying a pre-marinated thai tofu which yields more flavour.
Rice Malt Syrup - Brown sugar will give he same result.
Tamari - Soy sauce or liquid aminos are fine.
Sweet Chilli Sauce - I like a mild spice to my foods, if you like it hotter you can add any hot sauce.
Apple Cider Vinegar - Rice vinegar will work.
Coriander - Flat leaf parsley is a good substitute.