If I’m making noodles, it’s pad thai all the way and this super simple recipe brings in a tangy sweetness and heat! Plus this version is vegan and gluten free. (This recipe has been adapted from 101 Cookbooks Sunshine Pad Thai (Vegetarian) write-up.)

The basics {Trader Joe’s Edition}

  • (GF) Organic brown rice spaghetti pasta
  • 1 bag of broccoli florets
  • Organic super firm tofu

For flavor

  • Olive oil
  • Soy sauce
  • Brown sugar
  • White wine
  • Garlic power
  • Chili flakes
  • Optional: Gyoza sauce
Photo source: 101 Cookbooks

Instructions

  1. Boil water. Cook pasta on medium high for 10 minutes. Add a dash of salt and olive oil to ensure the gluten free noodles don’t stick. Stir occasionally.
  2. While the pasta is cooking, in a medium bowl combine equal parts soy sauce, brown sugar and white wine. You want enough to pour over everything at the end.
  3. Add olive oil, and start cooking broccoli in a skillet for about 3 minutes, covered. While the broccoli is on, dice your tofu into half-inch cubes.
  4. After 3 minutes, set broccoli aside and add the tofu and extra olive oil to the skillet. Cook on medium. Add a very light splash of soy sauce and Gyoza sauce. Continuously flip until brown, about 3 minutes.
  5. Add back the broccoli to the skillet and toss occasionally. When the pasta is ready, drain and ladel into the skillet.
  6. Pour your sauce over the skillet. Option to add pepper flakes, garlic power, and additional soy sauce, and/or gyoza sauce to taste.
  7. Serve hot and enjoy with chopsticks!

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