I HEART Pad Thai!

My first shot at Pad Thai!

And, we LOVED it! Well… at least Travis and I did! Willa took a few bites and said she didn’t like it and Harper flat out refused to even try. What Kids WILL eat entry coming soon…

So a few weeks ago, I was thinking I may have to switch gears towards more Asian cooking techniques and ingredients. I am finding that Asian cuisines are one of the most veggie friendly. I mean stir fried veggies are always YUM! And, I don’t know how I could live without fresh ginger.

There are some things I am still working out like what is the perfect wide noodle that isn’t an egg noodle? I have also been shopping for a Wok. I even did a poll on if a tofu press is a necessityJ Leave me a message or email if you have a tip on any of these. I am still flying without a wok or a tofu press! And, my tofu is suffering.

There are a million and one recipes on Pad Thai. So, I read about 8 of them before I tried and modified this one. It was so worth it! There are a lot of ingredients, but it comes together fast and easy.

Pad Thai


4-6 TBS avocado or olive oil

1 block super firm tofu, drained, squeezed, and chopped into cubes

2 zucchini, quartered and then sliced about ½”

2 red peppers sliced (I used one that was yellow and red striped and it was BEAUTIFUL)

4 garlic cloves, chopped

1 TBS chopped fresh ginger

4 green onions, chopped

3-4 quartered Campari tomatoes


1 pkg Pad Thai rice noodles, cooked as directed (I cooked these at the same time as the veggies because they cook very fast)


¼ Cup brown sugar

1/3 Cup soy sauce or coconut aminos (more if you like)

1 ½ TBS tomato paste

2 Tbs rice vinegar

3 Tbs lime juice (2 large limes works)

2 Tbs sesame oil

¼ tsp garlic powder


½-1 Cup chopped salted peanuts

1 Tbs sesame seeds

More lime juice if you want

  1. Heat a large skillet on high. I used an All Clad, not a non-stick. Add the oil and throw in the tofu when hot. Brown on all sides, and then remove and set aside for a bit later. I had trouble with this as the tofu fell apart a bit.
  2. Cook the noodles now. Mine took 4-5 minutes. Drain and set aside.
  3. Add another bit of oil to the pan you cooked the tofu. Add the zucchini and peppers and cook 5-8 minutes.
  4. Next, add the ginger and garlic. Cook 1-2 minutes until fragrant.
  5. Add the tomatoes and green onions and cook another 2 minutes or until tender.
  6. In a bowl, wish together all of the sauce ingredients.
  7. Add noodles, tofu and sauce to the pan with the veggies and toss all well.
  8. Top with a little more lime juice and the peanuts. You could always add a little cilantro if so inclined. I skipped that!


Travis finished his bowl and said, “Add that one to your recipe book!” I hope your non-vegan family members like this one as well.

This meal was awesome reheated this morningJ I just added a few more peanuts and lime juice.



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