Introducing the Kalejunkie version of Pad Thai – which means that it’s not going to be a traditional Pad Thai, because I don’t know all the ins-and-outs and secrets of Pad Thai, but I do know how to make my own version, which is pretty kick-ass, even if it’s not exactly traditional. So just go with me and make it. You won’t be disappointed!
I created this recipe using tofu, at the request of so many of you, who asked for more plant-based dinner options. This is for you. Make sure you pick up extra firm tofu from the grocery store, because the key to getting that tofu nice and crispy is to get as much liquid out of the tofu as possible. The other tofu versions just won’t cut it.
If you don’t want to use tofu, you can leave it out all together. The sauce is flavorful enough on it’s own to carry this recipe without anything extra. That said, I do love protein in my meals, especially at dinnertime, so I just substitute the tofu for chicken breast, shrimp, and even beef! You’ll want to prepare it the same way as the tofu, except that you don’t need to drain any moisture from those other protein sources 🙂
To garnish this dish, I recommend adding sesame seeds, crushed peanuts, and maybe even some jalapeño peppers. It’s up to you!
If you make this dish, be sure to rate it and leave a comment below, and tag me on Instagram with your creations. I love seeing them and I have been known to repost. So get to it, and enjoy!