Thug Kitchen's Pad Thai (via)

One of my favorites out of Thug Kitchen. Lots of ingredients and steps but is super tasty when it comes together.

Keep cabbage and carrots and whatever other toppings separated for leftovers.

Ingredients

  • Noodles

  • 14 ounce rice noodles
  • 1 medium broccoli crown
  • 1/3 cup sliced shallots
  • 4 cloves minced garlic
  • 1 cup sliced green onions
  • 1/4 cup chopped cilantro
  • 2 tsp neutral oil
  • Dry fried tofu

  • Sauce

  • 1/4 cup lime juice
  • 1/4 cup soy sauce or tamari
  • 3 tbsp water
  • 3 tbsp brown sugar
  • 3 tbsp tomato paste
  • 3 tbsp rice vinegar

  • Toppings

  • 2 cups thinly slice cabbage (red or green)
  • 1 carrot sliced into matchsticks
  • 1 cup bean sprouts
  • Chopped peanuts
  • Lime wedges

Instructions

  1. Mix together all the stuff for the sauce.
  2. Cook noodles according to the package directions, drain and rinse with cold water.
  3. Meanwhile, chop up the broccoli into quarter-sized pieces and prepare the remaining vegetables and herbs.
  4. Heat oil over medium heat in a big wok or skillet. Add shallots and fry until they start to char around the edges. Add broccoli, continue to stir for another 2 minutes (until broccoli starts to char).
  5. Add garlic and fry for another 30 seconds. Then add noodles, 1/3 cup of sauce and stir to cover.
  6. Fold in the tofu and continue stirring for another minute until sauce is absorbed
  7. Add more sauce, to taste and turn off heat. Add green onions and cilantro and mix in.
  8. Top with some combination of toppings, serve.